Liquified potato product and process

A method of making a liquid potato product, the method comprising:

• (a) providing an initial potato feed comprising one or more potatoes, wherein said initial potato feed has an initial moisture content;
• (b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed having a second moisture content, wherein said second moisture content is less than 10 percent lower than said initial moisture content;
• and
• (c) shearing at least a portion of said gelatinous potato feed in the presence of an added oil over a time period of at least 1 minute to thereby form said liquid potato product, wherein said shearing provides an amount of mechanical work to said gelatinous potato feed so as to increase the temperature of said gelatinous potato feed to at least 67° C.,
• wherein said added oil is present during said shearing in sufficient quantities so that said liquid potato product comprises at least 4 weight percent of said added oil,
• wherein said liquid potato product exhibits two or more of the following rheological properties as measured at 12.5° C.:
• i. Y1-5 is at least 50 percent greater than Y5-10, Y10-15, and/or Y15-20;
• ii. Y1-5 is greater than Y10-20, Y20-30, and/or Y30-40;
• and
• iii. Y1-10 is at least 25 percent greater than Y10-20, Y20-30, and/or Y30-40;
• wherein “Y” is shear stress in dynes per centimeter squared (dynes/cm2) and subscript values used with “Y” are shear rates or shear rate ranges per second (1/s) at which the shear stress “Y” is measured,
• wherein said rheological properties are measured after storing said liquid potato product under one or more of the following time and temperature conditions:
• a. 24 hours at 6° C.,
• b. 48 hours at 6° C., and
• c. 72 hours at 6° C.,
• wherein said liquid potato product exhibits a first shear stress value at a shear rate of 22.4 1/s after storage at 24 hours at 6° C. and a second shear stress value at a shear rate of 22.4 1/s after storage at 72 hours at 6° C., wherein said second shear stress value is greater than said first shear stress value.

A method of making an imitation dairy product, the method comprising:

• (a) providing an initial potato feed comprising one or more potatoes, wherein said initial potato feed has an initial moisture content;
• (b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed having a second moisture content, wherein said second moisture content is less than 10 percent lower than said initial moisture content;
• (c) shearing at least a portion of said gelatinous potato feed in the presence of an added oil over a time period of at least 1 minute to thereby form a liquid potato product, wherein said shearing provides an amount of mechanical work to said gelatinous potato feed so as to increase the temperature of said gelatinous potato feed to at least 67° C., wherein said liquid potato product exhibits a first shear stress value at a shear rate of 22.4 1/s after storage for 24 hours at 12.5° C. and a second shear stress value at a shear rate of 22.4 1/s after storage for 72 hours at 12.5° C., wherein said second shear stress value is greater than said first shear stress value, wherein said added oil is present during said shearing in sufficient quantities so that said liquid potato product comprises at least 4 weight percent of said added oil;
• and
• (d) forming said imitation dairy product from at least a portion of said liquid potato product.