ASHOURIAN, JAMSHID,KEELER, LAURIE J.,SMITH, DURWARD A.
申请号：
CA2624725
公开号：
CA2624725C
申请日:
2006.10.04
申请国别(地区):
CA
年份:
2016
代理人:
摘要：
Methods of making reduced-fat or fat-free fried food products, and productsmade according to the methods, in which food pieces are coated with an aqueousadhesion mixture including a protein, and an oil absorption minimizing agentincluding an edible lipophilic material, where the coating is adhered to thefood pieces, in order to provide for food products having the texture, flavor,and other characteristics of conventional full-fat fried food products.According to a preferred embodiment, the aqueous adhesion mixture includesfrom about 65 to about 95% by weight water, from about 4 to about 25% byweight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about10% by weight protein stabilizing agent.
