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 |
WO2014052216(A2) |
申请公布日期 |
2014.04.03 |
申请号 |
WO2013US61112 |
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, SOJOERD, A. |
分类号 |
A23L1/0534;A21D10/04;A23L1/00 |
主分类号 |
A23L1/0534 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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