Kim Trevathan Daigle

US Patent:

62249215, May 1, 2001

Filed:

Mar 30, 2000

Appl. No.:

9/538837

Inventors:

Frederick F. Shih - New Orleans LA
Kim W. Daigle - Mandeville LA

Assignee:

The United States of America as represented by the Secretary of Agriculture - Washington DC

International Classification:

A21D 1004

US Classification:

426 94

Abstract:

Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swelling rice-based starch products selected from the group consisting of pregelatinized rice flour, phosphorylated rice starch and pregelatinized acetylated rice starch into the rice starch batter compositions.