Invention Publication
EP2900080A2 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS
有权
VERFAHREN ZUR REDUZIERUNG DERÖL-UND / ODER FETTAUFNAHME FRITTIERTER NAHRUNGSMITTEL
- Patent Title: METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS
- Patent Title (中): VERFAHREN ZUR REDUZIERUNG DERÖL-UND / ODER FETTAUFNAHME FRITTIERTER NAHRUNGSMITTEL
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Application No.: EP13773510.6Application Date: 2013-09-23
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Publication No.: EP2900080A2Publication Date: 2015-08-05
- Inventor: THEUERKAUF, Jorg , FLETCHER, Robert, B. , GOERLACH-DOHT, Yvonne, M. , HERMANNS, Juergen , DE VRIES, Sojoerd, A.
- Applicant: Dow Global Technologies LLC
- Applicant Address: 2040 Dow Center Midland, MI 48674 US
- Assignee: Dow Global Technologies LLC
- Current Assignee: Dow Global Technologies LLC
- Current Assignee Address: 2040 Dow Center Midland, MI 48674 US
- Agency: f & e patent
- Priority: US201261706481P 20120927
- International Announcement: WO2014052216 20140403
- Main IPC: A23L1/0534
- IPC: A23L1/0534 ; A21D10/04 ; A23L1/00
Abstract:
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M
3.0 /M
2.0 of not more than 200 micrometers, wherein M
3.0 is the number volume mean and M
2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
3.0 /M
2.0 of not more than 200 micrometers, wherein M
3.0 is the number volume mean and M
2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
Public/Granted literature
- EP2900080B1 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS Public/Granted day:2017-10-25
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