Fried food products having reduced fat content
US9894918B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Feb 4, 2015 |
| Grant date | Feb 20, 2018 |
| Priority date | — |
| Expiry date | Feb 4, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.