Food coating
OwnerJantje van Gijssel, Heine Roelf Meima +1inventors
InventorsJantje van Gijssel, Heine Roelf Meima, Pieter Lykle Buwalda
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Abstract
The present invention pertains to the use of a degraded and cross linked starch in a food coating or batter composition for food products. Surprisingly, it has been found that by virtue of the use of this specific starch, the textural properties and in particular the crispiness of a coating on a food product are significantly improved.
Claims17
Food coating or batter composition comprising degraded, cross-linked non-gelatinized starch.
Food coating according to any of the preceding claims, wherein the starch has an amylose content of 45 wt. % or less, based on the weight of the dry starch.
Food coating according to any of the preceding claims, wherein starch is derived from potato, tapioca, wheat, corn or a mixture thereof.
Food coating or batter composition according to any of the preceding claims, further comprising one or more of wheat flour, rice flour, salt, a phosphate, baking powder, a spice, a protein, a modified starch.
Method for the preparation of a starch-based food coating or batter composition comprising the steps of degrading the starch and cross-linking the starch.
Use of degraded, cross-linked non-gelatinized starch for improving textural characteristics of coatings for food.
Use of degraded, cross-linked non-gelatinized starch as a substitute for high amylose starch in coatings for food.
Method for the manufacture of a food product of increased crispiness comprising a step wherein a coating comprising a degraded, cross-linked non-gelatinized starch is applied to the food product.
Dependencies are inferred from the claim text.