Edible starch batters

Details Edible starch batters Edible starch batters

1974-04-05

1976-05-11

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426305, 426549, 426555, B65B 5500

Patent

active

039565157

ABSTRACT:
Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.

REFERENCES:
patent: 3255021 (1966-06-01), Earle et al.
patent: 3527646 (1970-09-01), Scheick et al.
patent: 3607393 (1971-09-01), Gabel
patent: 3723137 (1973-03-01), Fischer et al.

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