STARCHES FOR REDUCED FAT IN FRIED FOOD SYSTEMS

• Main Authors: BILLMERS, ROBERT L, DIHEL, DEBORAH L, SHI, YONGNG
• Format: Patent
• Language: English; French
• Published: 14.05.2013
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

This patent pertains to starch coatings containing starch succinates for reduced fat fried foods with acceptable taste, texture and appearance. The starches of this invention ara applied to the food substrate before frying and act as a barrier to the absorption of the frying media (oil). Ce brevet porte sur les enrobages d'amidon contenant des succinates d'amidon pour les aliments frits à teneur réduite en graisse ayant un goût, une texture et une apparence acceptables. Les amidons de cette invention sont appliqués au substrat alimentaire avant la friture et agissent comme une barrière à l'absorption du milieu (huile) de friture.