Water dispersible coating composition for fat-fried foods

Details Water dispersible coating composition for fat-fried foods Water dispersible coating composition for fat-fried foods

1997-05-14

1998-12-15

Bhat, Nina

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426102, 426305, 426438, A23L 1216

Patent

active

058493514

ABSTRACT:
A water dispersible coating composition for fat-fried foods contains a starch, a dispersing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified corn starch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, e.g. tapioca dextrin, and a high amylose starch. The composition is dispersed in an aqueous medium having from about 20 to 80 weight percent of the composition for application to a food prior to fat frying.

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