Method of making battered and breaded food compositions using calcium pectins
US6261618A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 5, 1996 |
| Grant date | Jul 17, 2001 |
| Priority date | — |
| Expiry date | Nov 5, 2016 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.