Formulation of dough-based fried snack foods
US4560569A · kind A · utility
37Cited by
9References
9Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Feb 24, 1984 |
| Grant date | Dec 24, 1985 |
| Priority date | — |
| Expiry date | Feb 24, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/13
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The addition of a small amount of a lecithin-in-water suspension to the formulation of dough-based fried snack foods improves dough transfer, sheeting and cutting, and significantly reduces clumping during frying, without the rapid buildup of free fatty acids, and without significant darkening of frying oil normally associated with the frying of foods containing lecithin.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.