| 发明名称 |
METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS |
| 摘要 |
The invention relates to a method for reducing the oil uptake of extruded and fried food products. The method of the invention comprises partially replacing said cook-up starch and/or instant starch in the ingredients of said food product by, or adding a hydrophobic starch. It has been found that the resulting food products have a remarkable lower tendency to take up oil when being fried. |
| 申请公布号 |
WO2007133081(A2) |
申请公布日期 |
2007.11.22 |
| 申请号 |
WO2007NL50220 |
申请日期 |
2007.05.16 |
| 申请人 |
COOEPERATIE AVEBE U.A.;DE VRIES, HENDRIK JAN;BUWALDA, PIETER LYKLE |
发明人 |
DE VRIES, HENDRIK JAN;BUWALDA, PIETER LYKLE |
| 分类号 |
A23L1/0522;A23L1/09;A23L1/29;C08B31/04;C08B31/10;C08B33/02;C08B33/04;C08B35/02 |
主分类号 |
A23L1/0522 |
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