Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Dry flake – dry granular – or dry particulate material
Patent
1995-07-27
1997-10-21
Paden, Carolyn
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Dry flake, dry granular, or dry particulate material
426289, 426650, A23L 122
Patent
active
056793901
ABSTRACT:
The present invention provides a method and a natural flavoring composition for imparting a deep-fried flavor to foods without added fat. Additionally, the present invention provides a method of making the flavoring composition. To this end, a fatty acid starch component and anti-caking agent is provided. In an embodiment, a fatty acid component is provided, comprising approximately 10% by weight of the total composition. The fatty acid component includes caprylic, capric, lauric, myristic, palmitic and stearic acids. An anti-caking agent, preferably silicon dioxide, comprising 3.75% by weight of the total composition is provided; and a starch component, preferably maltodextrin, comprising 86.25% by weight of the total composition is provided.
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patent: 4915962 (1990-04-01), Howard
patent: 5149552 (1992-09-01), Vidal
patent: 5268186 (1993-12-01), Moskowitz
patent: 5506353 (1996-04-01), Subramaniam
patent: 5525367 (1996-06-01), King
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