Clear coat composition for potato products and method of making
US5928693A · kind A · utility
9Cited by
12References
20Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 14, 1997 |
| Grant date | Jul 27, 1999 |
| Priority date | — |
| Expiry date | Nov 14, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The clear coat composition for french fries is a combination of an acetylated starch, a dextrin, and a rice flour. The acetylated starch has an acetyl content of 1.5% to 2.5% and is made from a starch obtained from a plant having a genotype selected from the group consisting of dull sugary-2 and amylose extender dull. The dextrin has a solubility of 10% to 20% and is made from a starch having an amylose content below 35%. The coating allows for an extended period of time under a heat lamp.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.