French fry formulations and method of making
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United States of America Patent
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Jul 15, 1997
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app pub date -
Jun 6, 1995
filing date -
Jun 6, 1995
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Abstract
The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 50% by weight ungelatinized crosslinked potato starch having a viscosity of from 200 to 1100 BU when measured at 9% solids concentration for 15 minutes at 95.degree., and from 15 to 25% by weight rice flour.
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