Oil modifier to lower fat content of fried foods
This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content while maintaining acceptable taste, texture, and appearance.
1. A method comprising:
a) mixing at least one oil with an effective oil absorption lowering amount of a modified starch to form a mixture; and
b) frying a food portion in the mixture
wherein the starch is modified with an alkenyl cyclic dicarboxylic acid anhydride.
2. The method of claim 1 , wherein the starch is modified with a reagent selected from the group consisting of an octenylsuccinic anhydride, a dodecenylsuccinic anhydride, and combinations thereof.
3. The method of claim 2 , wherein the starch is modified with an octenylsuccinic anhydride.
4. The method of claim 1 , wherein the starch is in an amount of from 0.5 to 3% by weight of the oil.
5. The method of claim 4 , wherein the starch is in an amount of from about 1 to 2% by weight of the oil.
6. The method of claim 1 further comprising blanching in water and/or coating the food portion prior to frying.
7. The method of claim 1 , wherein the frying is par-frying and further comprising freezing the par-fried food portion to form a frozen food portion.
8. The method of claim 7 , further comprising reconstituting the frozen food portion.
9. The method of claim 8 , wherein reconstitution is by frying.
10. The method of claim 8 , wherein reconstitution is by oven heating.
11. The fried food portion prepared using the method of claim 8 .
12. The fried food portion prepared using the method of claim 7 .
13. The fried food portion prepared using the method of claim 1 .