Flavoring method for fried food products

Details Flavoring method for fried food products Flavoring method for fried food products

1985-06-11

1987-12-01

Golian, Joseph

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

426438, 426 96, 426 99, 426281, 426533, 426291, 426651, 426650, 426417, 426 92, 426 94, 426102, 426302, 426 89, 426293, A23L 122

Patent

active

047103914

ABSTRACT:
A process is disclosed wherein a flavoring agent used to flavor fried foods products is encapsulated so that the flavoring agent may be easily removed from oil used to fry the food products. In the preferred embodiment of the invention, the encapsulated material is further coated with a flavor modifying agent and a high melting point fat which helps to protect the encapsulant from water and from physical damage prior to and during frying, and to modify the flavor of the oleoresin capsicum flavoring agent used.

REFERENCES:
patent: 3809777 (1974-05-01), Thompson
patent: 3867556 (1975-02-01), Darragh et al.
patent: 3906116 (1975-09-01), Quesnel et al.
patent: 3997683 (1976-12-01), Schnell
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patent: 4276312 (1981-06-01), Merritt
patent: 4384008 (1983-05-01), Millisor
patent: 4386559 (1983-06-01), El-Hag et al.
Pruthi, Spices and Condiments: Chemistry, Microbiology, Technology, 1980, Academic Press: New York, pp. 247-248.
Whistler et al, Industrial Gums, 1959, Academic Press: New York, p. 265.

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