Rice Flour Based Low Oil Uptake Frying Batters 

          Technology Description:

The invention relates to the development of rice-based frying batters which significantly reduce oil uptake during the frying process while retaining desirable organoleptic properties. The oil uptake in fried coating materials has become a concern, as excessive oil consumption is known to be a causative factor in obesity and many other health problems. In reaction to this awareness, pressure has increased from governmental and consumer groups to reduce the amount of oil and fat in foods. 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.

Reference:

Patent Number 6,224,921, which issued May 1, 2001.

Inventors:

Frederick F. Shih Food Processing and Sensory Quality New Orleans, LA  70179 (504) 286-4354 / Fax: (504) 286-4419

Kim W. Daigle (Same address as first inventor) (504) 286-4451 / Fax: (504) 286-4419