Opta Food Ingredients, Inc.

Stephen G Haralampu

Akiva T Gross

Robert David Feeney

Stephen Sands

A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 .mu., and a process for making the microcrystalline starch-based product consisting of optionally debranching, retrograding and hydrolyzing a starch are disclosed. Also disclosed are food formulations comprising the microcrystalline resistant starch-based product.

Microcrystalline starch-based product and use in foods

A method of producing a granular resistant starch comprising the steps of heating a granular native starch to swell but not rupture the starch granules, debranching the starch, treating the starch to retrograde the amylose therein, optionally annealing the starch and optionally drying the product to a powder is described. Granular resistant starch produced by this method and food formulations containing the granular resistant starch are also described.

Granular resistant starch and method of making

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.

Potato and other food products coated with edible oil barrier films

A continuous edible coating or barrier is formed on a substrate by applying to the substrate a water-based prolamine latex which is substantially free of organic solvent. Additives to the latex may be used to modify the properties of the coating or barrier.

Method for producing an edible prolamine coating from an aqueous latex

A method 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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Plymouth, MA, United States of America

Stephen G Haralampu