| 发明名称 |
METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS |
| 摘要 |
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food. |
| 申请公布号 |
US2015216188(A1) |
申请公布日期 |
2015.08.06 |
| 申请号 |
US201314423305 |
申请日期 |
2013.09.23 |
| 申请人 |
Dow Global Technologies LLC |
发明人 |
Theuerkauf Jorg;Fletcher Robert B.;Goerlach-Doht Yvonne M.;Hermanns Juergen;De Vries Sjoerd A. |
| 分类号 |
A21D10/04 |
主分类号 |
A21D10/04 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3,0/M2,0 of not more than 200 micrometers, wherein M3,0 is the number volume mean and M2,0 is the number surface area mean of the cellulose ether particles. |
| 地址 |
Midland MI US |
