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1. (WO1998051167) WATER DISPERSIBLE COATING COMPOSITION FOR FAT-FRIED FOODS
Latest bibliographic data on file with the International Bureau   

Pub. No.: WO/1998/051167 International Application No.: PCT/US1998/009300
Publication Date: 19.11.1998 International Filing Date: 07.05.1998
IPC:
A23L 1/00 (2006.01) ,A23L 1/217 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
212
Preparation of fruits or vegetables
214
of tuberous or like starch containing root crops
216
of potatoes
217
Roasted or fried products, e.g. snacks or chips
Applicants:
KERRY INGREDIENTS, INC. [US/US]; 352 East Grand Avenue Beloit, WI 53511, US
Inventors:
HIGGINS, Camille; US
QIAN, Jun; US
WILLIAMS, Kevin; US
Agent:
WHISENHUNT, Fred, S.; Griffin, Butler, Whisenhunt & Szipl, LLP Suite PH-1 2300 Ninth Street, South Arlington, VA 22204, US
Priority Data:
08/855,66814.05.1997US
09/038,04511.03.1998US
Title (EN) WATER DISPERSIBLE COATING COMPOSITION FOR FAT-FRIED FOODS
(FR) COMPOSITION DE REVETEMENT POUVANT ETRE DISPERSEE DANS DE L'EAU POUR PRODUITS ALIMENTAIRES FRITS
Abstract:
(EN) A water dispersible coating composition for fat-fried foods contains a starch, a stabilizing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified cornstarch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, a high amylose starch, modified potato starch and a vegetable oil. The composition is dispersed in an aqueous medium having from about 20 to 90 weight percent of the composition for application to a food prior to fat frying.
(FR) Composition de revêtement pouvant être dispersée dans de l'eau et conçue pour des produits alimentaires frits contenant un amidon, un agent stabilisant, un sel acide et un agent levant. L'amélioration apportée par l'invention consiste à utiliser une combinaison d'au moins un amidon de maïs modifié et d'une farine de riz, selon des proportions en poids respectives d'environ 10:1 à 1:1, en tant qu'amidon. Cette composition peut également contenir une dextrine, un amidon à teneur élevée en amylose, un amidon modifié de pomme de terre et une huile végétale. Cette composition est dispersée dans un milieu aqueux contenant de 20 à 90 % en poids de la composition afin de l'appliquer à un produit alimentaire avant de le frire dans des matières grasses.
Designated States: AU, CA, JP
European Patent Office (EPO) (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
Publication Language: English (EN)
Filing Language: English (EN)