French Fry Formulations

摘要

The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95 DEG , and from 15 to 25% by weight rice flour.