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 at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, 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 |
WO2014052214(A1) |
申请公布日期 |
2014.04.03 |
申请号 |
WO2013US61110 |
申请日期 |
2013.09.23 |
申请人 |
DOW GLOBAL TECHNOLOGIES LLC |
发明人 |
FLETCHER, ROBERT B.;GUO, JING;THEUERKAUF, JORG;DE VRIES, SOJOERD A. |
分类号 |
A23L1/0534;A21D10/04 |
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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