Edible Coating for Crispy Texture in Processed Food

University of California researchers have discovered that a sweet-corn extract can be used to modify the texture of processed foods to improve their crispiness. The extract may be applied as an edible coating or added directly to the food item prior to processing. After application of the extract, the item may be fried, toasted, dried, baked, and soaked while retaining the desired textural properties.

This invention will be particularly useful in coating fried foods, where they remain crispier for a considerably longer duration than equivalent uncoated fried foods (an important consideration for fast food restaurants); and in corn flakes and other ready-to-eat cereals, where the UC extract can help overcome the tendency of the cereal flakes to become soggy too rapidly. In experiments with fried starch patties, the UC researchers found that the rate of decrease in hardness (as measured by a puncture test) was much smaller during the first 30 minutes of post-frying storage than in uncoated patties. In similar experiments with corn flakes, puncture tests showed that a coated flake retained its crispiness even after 3.5 minutes of exposure to milk, showing that the bowl-life of flakes is enhanced in a very significant manner.

REFERENCE: 1998-138

Patents:
US 6,451,362   [MORE INFO]

Type of Offer: Licensing



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