edible composition, method for preparing a breaded food, method for preparing a formed starch-containing food preparation, method for reducing oil or fat absorption of a fried food and method for reducing oil or fat absorption of a fried food preparation containing starch

摘要

summary “edible composition, method for preparing a breaded food, method for preparing a formed starch-containing food preparation, method for reducing the oil or fat absorption of a fried food and method for reducing the oil or fat absorption of a food preparation starch-containing frit ”means an edible composition comprising cellulose ether particle starch, where cellulose ether particles having a ratio of m3.0 / m2.0 of no more than 200 micrometres, where m3.0 is the average number of volume and m2.0 is the average surface area number of the cellulose ether particles, and / or since the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, it is useful for preparation of a mass by mixing edible composition with water. The pasta is contacted with a food to prepare a breaded food. Breaded foods have reduced oil and / or fat absorption when fried when compared to non-breaded foods.