Method of inhibiting oil adsorption in coated fried foods using hydroxypropyl methyl cellulose
AssigneeThe Dow Chemical Company
InventorsMarc A. Meyers, Jerry R. Conklin
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Abstract
A method of preparing a food coating composition which contains hydroxypropylmethylecellulose is disclosed. The composition comprises, hydroxypropyl methylcellulose having from about 27 to about 30 weight percent methoxyl and from about 4 to about 12 weight percent hydroxypropyl substitution, water and a batter mix, wherein the hydroxypropyl methylcellulose is essentially prehydrated to form a gum solution. The gum solution is admixed with a batter mix to form a coating composition. The viscous, coating composition is applied to food products before cooking. The cooked food product exhibits less fat absorption than a plain batter coated food product.
Claims11
A method of inhibiting oil absorption of a food product which comprises, coating the food product with a wet batter composition which contains an essentially prehydrated form of hydroxypropyl methylcellulose that has a methoxyl substitution of about 27 to about 30 percent and a hydroxypropyl substitution of about 4 to about 12 percent in an amount sufficient to inhibit oil adsorption by the food product upon frying.
Dependencies are inferred from the claim text.