METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS

An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40 %, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	THEUERKAUF, Jörg, GÖRLACH-DOHT, Yvonne, HERMANNS, Jürgen, FLETCHER, Robert B, DE VRIES, Sojoerd
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40 %, 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.