Low greasiness french fries and methods for preparing same

Details Low greasiness french fries and methods for preparing same Low greasiness french fries and methods for preparing same

1992-08-28

1994-05-03

Pratt, Helen F.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426 99, 426606, 426607, 426637, 426804, A23L 129, A23L 1217

Patent

active

053086406

ABSTRACT:
Reduced calorie french fries and other high moisture fat-coated foods having less greasiness are disclosed. Such products are typically obtained by applying to the surface of the french fry, or other food, reduced calorie fat compositions having particular fluid viscosity characteristics that correlate to reduced greasiness impressions. These reduced calorie fat compositions comprise a nondigestible fat, and optionally, a triglyceride fat or oil. The nondigestible fat in general comprises a liquid nondigestible oil and a sufficient amount of a nondigestible solid polyol polyester to control passive oil loss typically associated with the ingestion of liquid nondigestible oils.

REFERENCES:
patent: 3600186 (1971-08-01), Mattson et al.
patent: 3955010 (1976-05-01), Chozianin et al.
patent: 4005195 (1977-01-01), Jandacek
patent: 4005196 (1977-01-01), Jandacek et al.
patent: 4034083 (1977-07-01), Mattson
patent: 5071669 (1991-12-01), Seiden
patent: 5085884 (1992-02-01), Young et al.

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