Enhancement of food coating texture via addition of...

Details Enhancement of food coating texture via addition of... Enhancement of food coating texture via addition of...

A - Human Necessities

23

L

A23L 1/176 (2006.01) A23L 1/00 (2006.01)

Patent

CA 2132053

ENHANCEMENT OF FOOD COATING TEXTURE VIA ADDITION OF PROTEIN/ACID SYSTEM ABSTRACT A coating composition for imparting a crisp, golden brown surface to foodstuffs cooked in a microwave or conventional oven in which the composition includes a protein/acid/reducing carbohydrate system. The coating composition of the present invention includes 0.5 to 10% by weight protein, 0.5 to 5.0% by weight food acid, 0.5 to 5.0% by weight reducing sugar and 55 to 97% by weight bulking agents. In a preferred embodiment, enhanced crispness and browning are obtained when the protein is dairy protein and the bulking agents include rice flour.

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