Methods for reducing oil uptake of fried foods

摘要

The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.

主权项

1. A dry batter mix, comprising:
flour; at least one seasoning; optionally, a leavening agent; and from about 1% to about 5% by weight, based on dry batter mix, of an agglomerated aqueous dispersible methylcellulose or hydroxypropyl methylcellulose, with the proviso that the methylcellulose or hydroxypropyl methylcellulose has, prior to incorporation in the dry batter mix, been agglomerated with 0.25 weight percent to 2.0 weight percent carboxymethylcellulose as binder, the carboxymethylcellulose percent based on the weight of methylcellulose or hydroxypropylmethylcellulose.