Document Type

Patent

Publication Date

12-13-2016

Abstract

A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.

Department

Food Science

Patent Number

US9516885

Application Number

US 20160088848 A1

Application Published

3-31-2016

Application Filed

12-8-2015

Assignee

Board of Trustees of the University of Arkansas (Little Rock, AR)

Comments

Ya-Jane Wang, Department of Food Science, University of Arkansas, Fayetteville, AR

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