Potato and other food products coated with edible oil barrier films
US5217736A · kind A · utility
11Cited by
20References
3Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 19, 1992 |
| Grant date | Jun 8, 1993 |
| Priority date | — |
| Expiry date | Jun 19, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method, and product thereof, 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.