Patent ID: 7820217
Filing Date: 2010-10-26
Classification: A23L,A23P

Abstract:
1. A composition for a deep-fried food, comprising: a polysaccharide powder having an average particle size of 20 μm or less, wherein the polysaccharide is selected from the group consisting of guar gum, pectin, xanthane gum, alginic acid and carboxymethyl cellulose, and the polysaccharide powder is obtained by subjecting the polysaccharide to jet pulverization or freeze pulverization, wherein the composition imparts to deep fried food, reduced oil absorption, increased mouthfeel and increased taste as compared to a composition comprising a polysaccharide powder having an average particle size of more than 20 μm and not being subjected to jet pulverization or freeze pulverization.