Key Takeaways
- TNA Solutions will showcase the tna vacuum de-oiler, aimed at reducing oil content in potato chips.
- The technology operates at ambient temperature, minimizing overprocessing and maintaining chip quality.
- The system can significantly cut oil consumption and is easily integrated with existing production lines.
Innovative Technology for Healthier Snacks
TNA Solutions is set to unveil the tna vacuum de-oiler, a new processing innovation aimed at revolutionizing potato chip production, at interpack 2026 in Düsseldorf from May 7 to 13. This technology addresses the growing demand for healthier snack options by significantly reducing oil content without sacrificing flavor, texture, or crunch.
Designed specifically for batch-fried applications, the tna vacuum de-oiler removes both surface oil and oil absorbed during frying. It can lower the total fat content from the typical range of 32-35% to the low 20s, accommodating manufacturers’ reformulation goals while preserving the snack’s desired characteristics.
Unlike traditional heated centrifuge systems, the vacuum de-oiler functions at ambient temperatures. This unique vacuum-driven extraction method avoids the risks associated with reheating, such as additional browning or acrylamide formation, which can affect taste and color. The outcome is a lower-fat chip that retains its essential properties, including taste and crispiness.
Furthermore, the de-oiler promotes resource efficiency by recovering and filtering extracted oil, which can then be redirected into the fryer, thus reducing overall oil usage and operating costs. This is particularly advantageous for manufacturers contending with fluctuating ingredient prices.
Engineered for smooth integration with TNA’s batch-frying lines, the de-oiler can efficiently manage the output from fryers without causing disruptions. It is capable of servicing two fryers, making it a scalable solution for high-capacity production facilities.
Manufacturers interested in validating performance can do so at TNA’s Food Technology Centre in Woerden, Netherlands, where lab-scale equipment allows for detailed assessments of oil uptake, texture, crispiness, and nutritional outcomes prior to full-scale deployment.
According to Twan van den Berg, group solution specialist manager – processing at TNA Solutions, “Snack manufacturers today are under pressure to deliver healthier products without compromising taste or efficiency.” The tna vacuum de-oiler aims to support producers in achieving lower oil content while upholding the quality and flavor that consumers expect. Interested parties can observe this innovative system in action at interpack 2026, located in Hall 14, stands C56 and D56.
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