METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS

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 th...

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Bibliographische Detailangaben
Hauptverfasser:	HENDRIK JAN DE VRIES, PIETER LYKLE BUWALDA
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP 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:	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. La invención se refiere a un método para reducir la captación de aceite de productos alimenticios extruidos y fritos. El método de la invención comprende reemplazar parcialmente el almidón de cocción y/o el almidón instantáneo en los ingredientes del producto alimenticio por, o adicionando un almidón hidrófobo. Se ha encontrado que los productos alimenticios resultantes tienen una tendencia notablemente menor para captar aceite cuando se fríen.