发明名称 |
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. |
申请公布号 |
WO2010135272(A1) |
申请公布日期 |
2010.11.25 |
申请号 |
WO2010US35175 |
申请日期 |
2010.05.18 |
申请人 |
DOW GLOBAL TECHNOLOGIES INC.;STEFFENS, MATTHEW;ADDEN, ROLAND;HUEBNER, BRITTA;ZHANG, XIAODONG |
发明人 |
STEFFENS, MATTHEW;ADDEN, ROLAND;HUEBNER, BRITTA;ZHANG, XIAODONG |
分类号 |
A21D2/18;A21D13/00;A23L1/00;A23L1/01;A23L1/0534 |
主分类号 |
A21D2/18 |
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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