Dow Global Technolgoies LLC

Britta Huebner

Matthias Knarr

Meinolf Brackhagen

Roland Adden

Robert L Sammler

Xiaodong Zhang

Yurong Cao

Xiuqin Shi

Eric Shi

Kevin K Cao

Matthew S Steffens

Anne Adden

William H Anderson

Zheng Y Yan

Ming H Li

Yonnie D Yun

Susan X Qin Shi

Matthew Steffens

Stephanie Pretesacque

Carol Elaine Mohler

Johnathan D Moore

The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent, and granulated or agglomerated methylcellulose, provided that the methylcellulose has been granulated or agglomerated with a sufficient amount of carboxymethylcellulose as binder, to form a batter; contacting a food with the batter to prepare a battered food; and frying the battered food.

Methods for reducing oil uptake of fried foods

The present invention provides a medicament or food supplement, that when ingested by an individual, forms a gel mass in the individual's stomach, said gel mass consisting essentially of methylcellulose and water, as well as methods for inducing satiety, reversibly reducing stomach void volume, and reducing caloric intake in an individual.

Methods and compositions for inducing satiety

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Uetze, Germany

Britta Huebner