Method of coating foods with an edible oil barrier film and product thereof
US5126152A · kind A · utility
25Cited by
18References
22Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 1, 1991 |
| Grant date | Jun 30, 1992 |
| Priority date | — |
| Expiry date | Mar 1, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.