DE1517087

• Main Authors: BOETTGER, RICHARD MONTICE, MORRISTOWN, MAROTTA, NICHOLAS GENE, MILLTOWN, MURRAY, DANIEL GARDNER, SOMERVILLE
• Format: Patent
• Language: English
• Published: 11.12.1975
• Edition: 2
• 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

1,049,558. Deep-fried potato products. NATIONAL STARCH & CHEMICAL CORPORATION. Sept. 8, 1965 [Nov. 20, 1964], No. 38281/65. Heading A2B. In the deep-frying of potato products in hot edible cooking oil, the entire surface of the raw potato is coated with an amylose product, or, if the product is made up of a number of fragments of potato compressed together, the fragments are either entirely coated or intimately mixed with the amylose product prior to the cooking step. By "amylose product" is meant whole starch composed of at least 55 weight per cent. amylose, amylose resulting from the fractionation of whole starch into amylose and amylopectin, and derivatives thereof, such as thin boiling products obtained by treating the amylose with heat and/or acids or with oxidizing agents, and amylose esters such as the acetate, propionate, and butyrate, or amylose ethers such as hydroxyethyl, hydroxypropyl, carboxymethyl, or benzyl.