French fry formulations and method of making

Details French fry formulations and method of making French fry formulations and method of making

1995-06-06

1997-07-15

Pratt, Helen

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Readily identifiable fruit or vegetable derived

426637, A23B 716, A23L 1216

Patent

active

056481101

ABSTRACT:
The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95.degree., and from 15 to 25% by weight rice flour.

REFERENCES:
patent: 3597227 (1971-08-01), Murray et al.
patent: 3751268 (1973-08-01), Van Patten et al.
patent: 4317482 (1982-03-01), El-Hag et al.
patent: 4504509 (1985-03-01), Bell et al.
patent: 5059435 (1991-10-01), Sloan et al.
patent: 5141759 (1992-08-01), Sloan et al.

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