#$%^&*AU2014200598A120150820.pdf#####fo 6 WWWoRtat~icQfO d Patent Application ref: Kraft 2 Abstract Potato processing has in the past been restricted mostly restricted to low sheer processing to avoid the undesirable "glue" that the material becomes when over worked. This over processing ruptures the starch cells in potato and the qualities of the desired product are lost and the material ruined and discarded. The present invention overworks the material in several innovative steps that further over works the potato to rupture the starch to the maximum extent possible. The resultant gel material can be chilled and allowed to retrograde or further processed These process produce gel products that have all the nutritional benefits of cooked potato with variable gel strength and thermo plastic behaviour resembling cheese. Confidential Page 1 2/4/2014
