Reduced-Fat Snack Products Comprising Methylcellulose and Methods of Preparation

Abstract

A method of preparing a reduced-fat fried low-moisture snack product, the method including applying a low-viscosity methylcellulose solution to a surface of a low-moisture snack food. The low-viscosity methylcellulose solution includes water, methylcellulose and a polarity-reducing agent. In preferred embodiments, the solution includes up to about 2% methylcellulose. The polarity-reducing agent can include sorbitol, erythritol and/or glycerin (glycerol). A reduced-fat fried low-moisture snack product has at least 20%, but more preferably at least about 40%, less fat than a conventional fried low-moisture snack product while maintaining desirable organoleptic characteristics of a fried food.

Dependencies are inferred from the claim text.