Clear coat composition for potato products and method of making

Details Clear coat composition for potato products and method of making Clear coat composition for potato products and method of making

1997-11-14

1999-07-27

Pratt, Helen

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Readily identifiable fruit or vegetable derived

426293, 426549, 426578, 426637, A23B 716, A23L 1522, A23L 1216

Patent

active

059286938

ABSTRACT:
The clear coat composition for french fries is a combination of an acetylated starch, a dextrin, and a rice flour. The acetylated starch has an acetyl content of 1.5% to 2.5% and is made from a starch obtained from a plant having a genotype selected from the group consisting of dull sugary-2 and amylose extender dull. The dextrin has a solubility of 10% to 20% and is made from a starch having an amylose content below 35%. The coating allows for an extended period of time under a heat lamp.

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