Water dispersible coating composition for fat-fried foods
US5976607A · kind A · utility
11Cited by
9References
14Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 11, 1998 |
| Grant date | Nov 2, 1999 |
| Priority date | — |
| Expiry date | Mar 11, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A water dispersible coating composition for fat-fried foods contains a starch, a stabilizing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified cornstarch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, a high amylose starch, modified potato starch and a vegetable oil. The composition is dispersed in an aqueous medium having from about 20 to 90 weight percent of the composition for application to a food prior to fat frying.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.