Patent · US Active

Methods for reducing oil uptake of fried foods

US8999418B2 · kind B2 · utility

1Cited by

5References

18Claims

0Family size

Assignee

DOW GLOBAL TECHNOLOGIES LLC · US

Inventors

Matthew S. Steffens · Berkeley Heights, US
Roland Adden · Bad Fallingbostel, DE
Britta Huebner · Uetze, DE
Xiaodong Zhang · Pittsburgh, US

Key dates

Filing date	May 18, 2010
Grant date	Apr 7, 2015
Priority date	—
Expiry date	Aug 15, 2030

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23V2002/00
WIPO fieldOther special machines
WIPO sectorMechanical engineering

Abstract

The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.

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