National Starch and Chemical Corporation

Julianne M Lenchin

Gary A Zwiercan

Norman L Lacourse

Harvey Bell

Louie R D'Amico

Susan E Waring

Otto B Wurzburg

Paolo C Trubiano

Stella Hoffman

Batter coated, pre-fried microwaveable foodstuffs characterized by improved freeze/thaw stability are provided by employing as a dry predust, prior to batter application, a composition comprising greater than 20%, by weight, of an hydroxypropylmethyl cellulose ether having a methoxyl content greater than 22% and an hydroxypropyl content of at least 5%, by weight.

Composition for preparing freeze-thaw microwaveable pre-fried foodstuffs

Process for producing a freeze-thaw stable microwaveable pre-fried

An imitation cheese product, which is functionally equivalent to a caseinate-based imitation cheese product, contains pregelatinized modified high amylose starches, preferably converted and/or derivatized, as a partial or total replacement for the caseinate present in the cheese. Suitable converted starches include fluidity starches prepared by acid- or enzyme-conversion, oxidized starch prepared by treatment with less than 5% active chlorine, and dextrins having a calcium chloride water fluidity of less than about 50. Suitable derivatives are prepared by treatment with up to 25% propylene oxide, 5% succinic anhydride, and 10% octenylsuccinic anhydride or with a sufficient amount of acetic anhydride or sodium or potassium ortho or tripolyphosphate to provide a maximum of 6% bound acetyl or 0.8% bound phosphate. Mixtures of modified or unmodified high amylose starches with up to 80% by weight of other starches (0-40% amylose) are also suitable. In a preferred embodiment, the cheese is an imitation mozzarella cheese substantially equivalent to the caseinate-based imitation cheese in all properties.

Imitation cheese products containing high amylose starch as total

An imitation cheese product which is functionally equivalent to a caseinate-based imitation cheese product, contains pregelatinized modified high amylose starches, preferably converted and/or derivatized, as partial or total replacement for the caseinate present in the cheese. Suitable converted starches include fluidity starches prepared by acid- or enzyme-conversion, oxidized starch prepared by treatment with less than 5% active chlorine, and dextrins having a calcium chloride water fluidity of less than about 50. Suitable derivatives are prepared by treatment with up to 25% propylene oxide, 5% succinic anhydride, and 10% octenylsuccinic anhydride or with a sufficient amount of acetic anhydride or sodium or potassium ortho or tripolyphosphate to provide a maximum of 6% bound acetyl or 0.8% bound phosphate. Mixtures of modified or unmodified high amylose starches with up to 80% by weight of other starches (0-40% amylose) are also suitable. In a preferred embodiment, the cheese is an imitation mozzarella cheese substantially equivalent to the caseinate-based imitation cheese in all properties.

Imitation cheese products containing high amylose starch as partial or

Batter mix for coating pre-fried microwaveable-foodstuff containing 50 to 80% flour containing at least 50% amylose.

Batters containing high amylose flour for microwaveable pre-fried

Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially cooked in hot fat or cooking oil, and subsequently cooked to completion by means of microwaving.

Process for coating foodstuff with batter containing high amylose flour

Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise. The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

Converted starches for use as a fat- or oil-replacement in foodstuffs

A liquid batter for use in coating foodstuffs prior to cooking comprising a blend of a substantially ungelatinized, highly crosslinked, high amylose starch and water. The batter may be processed aseptically and stored for months.

Liquid batter for coating foodstuffs and method of making same

An imitation cheese product, which is functionally equivalent to a caseinate-based imitation cheese product, contains selected edible modified starches as replacements for up to 80% by weight of the caseinate present in the cheese product. Suitable starches include pregelatinized converted starches having a water fluidity (WF) of about 5-90 and an amylose content of at least about 15% to below 40% and selected derivatives and/or crosslinked products thereof. Suitable converted starches include fluidity starches prepared by acid- or enzyme-conversion or oxidized starches prepared by treatment with up to about 2% active chlorine. The starches may be pregelatinized by drum-drying and jet-cooking, or jet-cooking and spray drying.

Imitation cheese products containing modified starch as partial

Cow cockle starch is used to cloud fluids. It may be added directly to the fluid or, in the case of food and beverage products, to dry powder mixes, flavor concentrates, and/or syrups. When the product contains a non-essential oil flavorant, the starch provides the entire cloud. When the product contains an essential oil flavorant, the starch enhances the cloud.

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Cranbury, NJ, United States of America

Julianne M Lenchin