Patent · US Active

Oil modifier to lower fat content of fried foods

US7794766B2 · kind B2 · utility

0Cited by

7References

13Claims

0Family size

Assignee

Brunob II BV · NL

Inventors

Deborah Dihel · Richland, US
Cielito Baytan · Bloomfield, US

Key dates

Filing date	Jul 14, 2006
Grant date	Sep 14, 2010
Priority date	—
Expiry date	Jul 14, 2029

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23D9/00
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content while maintaining acceptable taste, texture, and appearance.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.