Process for producing a freeze-thaw stable microwaveable pre-fri

Details Process for producing a freeze-thaw stable microwaveable pre-fri Process for producing a freeze-thaw stable microwaveable pre-fri

1986-07-08

1988-10-18

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Applying diverse edible particulate solid to coat or...

Liquid surface coating subsequent to application of...

426 94, 426302, A23D 108

Patent

active

047786841

ABSTRACT:
Batter coated, pre-fried microwaveable foodstuffs characterized by improved freeze/thaw stability are provided by employing as a dry predust, prior to batter application, a composition comprising greater than 20%, by weight, of an hydroxypropylmethyl cellulose ether having a methoxyl content greater than 22% and an hydroxypropyl content of at least 5%, by weight.

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Food Technology, Feb. 1985, METHOCEL advertisement.
METHOCEL Premium Food Gums Brochure, The Dow Chemical Company Copyright 1986 pp. 1-12.

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