Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material
Patent
1994-12-16
1996-10-15
Pratt, Helen
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Dry flake, dry granular, or dry particulate material
426 92, 426 94, 426289, 426296, 426549, 426573, 426652, A23L 1325, A23L 105
Patent
active
055652271
ABSTRACT:
A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents containing pre-fried crumbs and/or cereal crumbs or fines. A well balanced proportion of egg white solids and gelatin provides a uniform, continuous, cohesive film that closely resembles the inner layer of a batter fried product and acts as a binder for the other coating ingredients to help retain moisture.
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Coleman Edward C.
Mason Charles R.
Nayyar Dalip K.
Kraft Foods Inc.
Marcoux Thomas A.
Pratt Helen
Savoie Thomas R.
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