Potato and other food products coated with edible oil barrier films
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United States of America Patent
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-
Jun 8, 1993
Issued Date -
N/A
app pub date -
Jun 19, 1992
filing date -
Mar 1, 1991
priority date (Note) -
Expired
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Abstract
A method, and product thereof, is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying, with a protein latex which forms a layer of hydrophobic protein having excellent barrier properties to hot oil.
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