Methods and materials for high dextrin dry food coatings

摘要

The present invention provides a process for preparing a potato product with a film-like coating on the outer surface which coating according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least 50% by weight dextrin and from 5% to 25% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 5. The method provides coated potato products (french fries) characterized by desirable textural properties at low coating weights.