Abstract: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis. The invention also provides methods for coating potato strips using low levels of high amylose starches.
Abstract: The invention provides methods for coating potato strips using low levels of pre-gelled modified starches characterized by a Brookfield viscosity of from 15 to 100 cp when measured on a 6% solids basis.
Type:
Application
Filed:
August 26, 2004
Publication date:
March 2, 2006
Applicants:
PENFORD FOOD INGREDIENTS CO., CAVENDISH FARMS, a Division of Irving Pulp & Paper, Ltd.
Abstract: The present invention provides a process for preparing a potato product with a film-like coating on the outer surface which coating according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least 50% by weight dextrin and from 5% to 25% by weight of a hydrolyzed starch characterized by a DE of from 0.2 to 5. The method provides coated potato products (french fries) characterized by desirable textural properties at low coating weights.
Abstract: The present invention provides an aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising ungelatinized starch and not less than 50% by weight rice flour and the coated potato products produced thereby.
Type:
Application
Filed:
August 29, 2003
Publication date:
February 26, 2004
Applicant:
PENFORD FOOD INGREDIENTS CO.
Inventors:
Saul Rogols, John Harold Woerman, Wallace H. Kunerth
© 2024 Justia
