METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS
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United States of America Patent
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Issued Date -
Mar 4, 2010
app pub date -
May 16, 2007
filing date -
May 16, 2006
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Abstract
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.
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