TNA Solutions targets fat reduction in batch-fried potato chips with vacuum de-oiling technology
TNA Solutions will preview its tna vacuum de-oiler at Interpack 2026, offering potato chip manufacturers a method to reduce total fat content from approximately 32–35% to the low 20% range – without reheating chips or compromising texture and flavour.
How the vacuum de-oiling process works
Unlike conventional heated centrifuge systems, the tna vacuum de-oiler operates at ambient temperature. Using vacuum-driven technology, it removes oil after frying – addressing both surface oil and oil absorbed into the potato cells – without inducing further browning or additional acrylamide formation, a known concern in systems that require chip reheating post-frying.
The unit is sized to process a full batch directly from the fryer, enabling a smooth process flow with minimal disruption to existing batch-frying lines. A single de-oiler can also support two batch fryers operating out of cycle, making it a scalable option for higher-capacity production environments.
Oil recovery and operational efficiency
Beyond improving nutritional profiles, the system recovers filtered oil and returns it to the fryer. This closed-loop approach reduces overall oil consumption and contributes to lower operating costs – a practical consideration for manufacturers running continuous batch-frying operations.
Product quality and acrylamide control
The ambient-temperature processing method is particularly relevant from a food science perspective. By avoiding chip reheating, the tna vacuum de-oiler reduces the conditions that can drive Maillard browning and acrylamide formation during post-fry processing. The result is greater consistency in colour and a lower risk of overprocessing, with preserved crispiness and texture in the final product.
Twan van den Berg, Group Solution Specialist Manager – Processing, TNA Solutions, commented: “Snack manufacturers today are under pressure to deliver healthier products without compromising on taste or efficiency. With the tna vacuum de-oiler, we are helping producers achieve lower oil content while maintaining the quality consumers expect. By combining intelligent design with seamless integration into batch-frying lines, we enable manufacturers to improve both product performance and operational efficiency.”
Testing and process validation
TNA offers process validation support at its Food Technology Centre in Woerden, Netherlands. The facility provides lab-scale equipment for detailed analysis of oil uptake, texture, crispiness and nutritional performance, enabling manufacturers to optimise formulations before scaling up production.
Interpack 2026
The tna vacuum de-oiler (patent pending) will be on show at Interpack 2026, Hall 14, stands C56 & D56, Messe Düsseldorf, from 7–13 May 2026.
- For more information, visit: tnasolutions.com
