Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1984-02-24
1985-12-24
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426438, 426550, 426560, 426653, A21D 232
Patent
active
045605696
ABSTRACT:
The addition of a small amount of a lecithin-in-water suspension to the formulation of dough-based fried snack foods improves dough transfer, sheeting and cutting, and significantly reduces clumping during frying, without the rapid buildup of free fatty acids, and without significant darkening of frying oil normally associated with the frying of foods containing lecithin.
REFERENCES:
patent: 3297450 (1967-01-01), Loska
patent: 3549382 (1970-12-01), Hansen
patent: 3753735 (1973-08-01), Gerkens
patent: 3864505 (1975-02-01), Hunter
patent: 3997684 (1976-12-01), Willard
patent: 4178393 (1979-12-01), Gregersen
patent: 4221842 (1980-09-01), Toft
patent: 4238517 (1980-12-01), Bosley et al.
patent: 4455321 (1984-06-01), Glabe et al.
Corbin Arthur L.
Frito-Lay Inc.
LandOfFree
Formulation of dough-based fried snack foods does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Formulation of dough-based fried snack foods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Formulation of dough-based fried snack foods will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1478520