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Methods for reducing oil and/or fat uptake of fried foods
专利权人:
DOW GLOBAL TECHNOLOGIES LLC
发明人:
Guo Jing,Theuerkauf Jorg
申请号:
US201314422369
公开号:
US10143225(B2)
申请日:
2013.09.23
申请国别(地区):
美国
年份:
2018
代理人:
Ballard Spahr LLP
摘要:
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I200−1am)/I200> where I200 is the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and Iam is the intensity of the valley between the highest peak I200 and the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.
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