Edible starch batters
US3956515A · kind A · utility
43Cited by
4References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 5, 1974 |
| Grant date | May 11, 1976 |
| Priority date | — |
| Expiry date | Apr 5, 1994 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P2020/251
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.