Butter composition comprising starch, dextrin and rice flour for fried food products
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United States of America Patent
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Issued Date -
Feb 12, 2004
app pub date -
Jun 9, 2003
filing date -
Dec 21, 2000
priority date (Note) -
Abandoned
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Abstract
The present invention relates to a coated parfried food product suitable for frying, oven baking or microwave heating wherein the coating of said food product comprises 45% w/w to 65% w/w native wheat starch, 10% w/w to 35% w/w dextrin and 10% w/w to 20% w/w rice flour. The coated product has a crispy coating, a reduced oil-pick-up, a retarded moisture transmission, an extended holding time and a non-sticky surface. The food product is coated by applying an aqueous batter mix.
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