Method of making battered and/breaded food compositions using calcium pectins
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United States of America Patent
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Feb 11, 1997
Grant Date -
N/A
app pub date -
May 30, 1995
filing date -
May 30, 1995
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.
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