Abstract: The present disclosure relates to aqueous compositions for coating food products such as French fries, comprising a hydroxypropylated, cross-linked tapioca starch which is a hydroxypropyl di-starch phosphate, and an acetylated, high amylose maize starch.

Abstract: The present disclosure relates to aqueous compositions for coating food products such as French fries, comprising a hydroxypropylated, cross-linked tapioca starch which is a hydroxypropyl di-starch phosphate, and an acetylated, high amylose maize starch.

Abstract: The present application relates to a process of producing an oil fried, batter coated vegetable food article. The process optionally relates to the production of an oil fried, batter coated vegetable article where the batter coating covers a vegetable, such as a potato portion, optionally a French fry. The present application further relates to a process of producing an oil-fried starchy vegetable food article in the absence of a batter. Optionally the vegetable is an oil fried potato food article. The present disclosure further relates to a steam treatment apparatus which produces steam and creates a steam environment for a food product to pass through prior to the frying of the food product in oil. The food product may be at least partially formed from one or more vegetables and coated in a coating containing starch that is treated with steam prior to being fried in oil. Alternatively, the food product may be a portion of a starchy vegetable which is blanched prior to being steamed treated and fried in oil.

Abstract: The present invention provides a method of preparing a potato based food product comprising the steps of: processing potatoes into potato articles having a desired size and shape, blanching said potato articles, dipping said blanched potato articles in a solution to prevent non-enzymic oxidation of the potato articles, drying said potato articles, coating said potato articles in an emulsion containing starch, oil, salt and colouring, introducing said coated articles into a hot air environment; and removing said articles from said hot air environment.