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)
Citation
Wang, Y., & Purcell, S. (2016). Composition and process for baked food products to impart the sensorial attributes of fried food products. Patents Granted. Retrieved from https://scholarworks.uark.edu/pat/308
Comments
Ya-Jane Wang, Department of Food Science, University of Arkansas, Fayetteville, AR