Water dispersible coating composition for fat-fried foods
AssigneeKerry Ingredients, Inc.
InventorsCamille Higgins, Jun Qian, Kevin Williams
Life of this patent
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Abstract
A water dispersible coating composition for fat-fried foods contains a starch, a dispersing agent, an acid salt and a leavening agent. The improvement is the use of a combination of at least one modified corn starch and rice flour, in respective weight proportions of about 10:1 to 1:1, as the starch. The composition may also contain a dextrin, e.g. tapioca dextrin, and a high amylose starch. The composition is dispersed in an aqueous medium having from about 20 to 80 weight percent of the composition for application to a food prior to fat frying.
Claims10
In a water dispersible coating composition for fat-fried foods, wherein the coating composition comprises a starch, a dispersing agent, an acid salt and a leavening agent, the improvement wherein the starch consists essentially of a combination of a blend of more than one modified corn starch and rice flour in respective weight proportions of about 10:1 to 1:1.
Dependencies are inferred from the claim text.