Food product

Abstract

The invention pertains to food product comprising a core and a coating covering the core, the coating comprising starch and fat, wherein the coating has a thickness of at least 500 μm.

Description

[0001] FOOD PRODUCT

[0002] The present invention relates to food products comprising a core and a coating.

[0003] Food products having a core and a coating have been described in the art. An example such food products includes French fries which have a separately applied coating, a so-called clear coat or batter. Clear coats bring about a crispy outer layer to the fries. A drawback of conventional clear coats is that after freezing of the French fries the clear coat generally exhibits cracks. When the frozen fries are subsequently fried in hot oil, fat is taken up through the cracks and reaches the inner core of the French fries. The overall fat content substantially increases during the frying process to levels well exceeding 15 wt%. Such high fat levels are undesirable for consumers.

[0004] SE 423480 discloses the coating of French fries with a powder of various flours such as corn flakes and wheat flour. The flour coated French fries are subsequently steamed allowing the coating to take up water. After the steaming step the coated fries are fried at 185°C. During the steaming and frying step, the French fries lose weight which is water and flour crumbs. This generally leads to a coating which is not uniformly distributed over the potato fries and the coating does not cover the fries effectively which allows for undesirable fat uptake during frying.

[0005] EP 2 481 294, US 4 948603 and WO 2010 / 001101 disclose breaded food products, which generally does not lead to a coating which covers the core of the food product effectively and enables undesirable fat uptake during frying. Such a high fat uptake is not desirable.

[0006] The objective of the present invention is to provide novel food products.

[0007] The invention pertains to a food product comprising a core and a coating covering the core, the coating comprising starch and fat, wherein the coating has a thickness of at least 500 .m. The inventive coating of the food product does not allow fat from migrating through the coating to the core of the food product when the food product is fried prior to consumption. Moreover, the transport of water through the coating during frying is also considerably reduced compared to conventional, thinner coatings. The inventive food product is capable of maintaining its heat longer than food products with conventional coatings. Without being bound by theory, the inventors believe that the observed properties are due to an interaction between starch and fat. In particular, free fatty acids and monoglycerides can form complexes with amylose (so-called V complexes or amylose-lipid complexes). Additionally or alternatively, the amylopectin is capable of holding di- and / or triglycerides. The interaction of amylose and / or amylopectin and fat are believed to retard or prevent retrogradation and are believed to prevent oxidation of fat, in particular unsaturated fatty acids, so that no rancidity is observed in the food product. Upon freezing of the food product, the inventive coating generally does not crack. Cracking would lead to fat uptake when the frozen food product is fried in liquid fat, which is undesirable. Fat uptake into the core was not observed upon frying of the inventive frozen food product. The fried food product of the invention generally has a lower fat content than conventional food products. The inventive food product is also suitable to be heated and fried under non-fat conditions such as in an air fryer, an oven or a microwave.

[0008] The food product of the invention comprises a core and a coating covering said core. With the wording “covering” is meant that the core is covered on all sides by the coating. In one embodiment of the invention the coating is intact and does not comprise pores or cracks. The presence of pores or cracks may lead to migration of fat to the core during frying or frying in oil or fat, which is undesirable. In one embodiment, the coating may comprise air pockets or bubbles. It is noted that despite the presence of such air pockets the integrity and coverage of the coating is not negatively impacted, and fat migration to the core during frying or frying is still impeded.

[0009] In one embodiment, the food product comprises at least 1 wt% fat, based on the total weight of the food product. The fat can be any fat known in the art, and includes free fatty acids, monoglycerides, diglycerides, triglycerides, phospholipids and any other lipid originating from plants and / or fruits. It is believed that the free fatty acids and / or the monoglycerides are capable of forming amylose-lipid complexes, and the di- and triglycerides may interact with the amylopectin. Additionally or alternatively, the diglycerides and triglycerides may interact with the amylopectin present in the inventive composition. Preferably, the inventive food product comprises at least 2 wt% fat, more preferably at least 3 wt% fat, even more preferably at least 4 wt% fat and most preferably at least 5 wt% fat, and preferably at most 30 wt% fat, more preferably at most 25 wt% fat and most preferably at most 20 wt% fat, based on the total weight of the food product. The total weight is defined as the total weight of the food product including water. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method.

[0010] In one embodiment of the invention, the food product comprises fat of which at least 40% is located in the coating. Preferably, the coating comprises at least 50% of the fat in the food product, more preferably at least 60%, even more preferably at least 70% and most preferably at least 80% of the fat in the food product, and preferably at most 99% of the fat in the food product, more preferably at most 95% and most preferably at most 90% of the fat in the food product. The inventive coating of the food product enables only fat uptake in the coating or no fat uptake during frying or frying in fat. Penetration of fat during frying or frying in fat to the core of the food product does not or does hardly proceed.

[0011] In one embodiment, the water loss of the food product is at most 45 wt% water after frying in oil at 175°C for 3 minutes. Preferably, the water loss is at most 40 wt% water, more preferably at most 35 wt% water and most preferably at most 30 wt% water after frying in oil at 175°C for 3 minutes, and preferably at least 5 wt% water, more preferably at least 10 wt% water and most preferably at least 20 wt% water after frying in oil at 175°C for 3 minutes.

[0012] The presence of the inventive coating allows for a lower water loss in the food product during frying in oil at 175°C for 3 minutes compared to conventional coatings.

[0013] The food product can be any food product known in the art comprising a coating. Examples of such food products include potato-based snacks such as potato fries, potato croquettes, hash browns or rosti and sweet potato wedges; vegetable snacks such as vegetable croquettes, vegetable fries, cheese-based snacks and vegetable balls, meat-based snacks such as bitter balls and meat croquettes, fish-based snacks such as shrimp croquettes and fish sticks; vegetarian or vegan food product, preferably a vegetarian or vegan meat substitute or alternative such as a vegan burger or fish substitute or alternative; and meatbased food products such as Wiener schnitzel or cordon-blue.

[0014] The inventive coating of the food product generally has a thickness of at least 500 .m. Preferably, the thickness of the coating is at least 600 .m, more preferably at least 700 .m and most preferably at least 800 .m, and preferably at most 2 mm, more preferably at most 1.5 mm and most preferably at most 1.2 mm. The coating present in the inventive food product is generally thicker than conventional coatings. Moreover, the coating is generally more elastic and is capable of enduring a period of freezing without cracking of the coating. As the coating remains intact, fat does not enter the core of the food product during frying or frying in fat. The thickness of the coating can be determined using light microscopy and scanning electron microscopy.

[0015] In one embodiment, the food product comprises at least 5 wt% coating, based on the total weight of the food product. Preferably, the inventive food product comprises at least 10 wt% coating, more preferably at least 20 wt% coating, even more preferably at least 30 wt% coating and most preferably at least 40 wt% coating, and preferably at most 90 wt% coating, more preferably at most 80 wt% coating and most preferably at most 70 wt% coating, based on the total weight of the food product. This value is determined by separating the coating from the core e.g. by using a knife, and weighing the coating. In one embodiment of the invention, the starch in the coating is at least 60 wt% gelatinized. With “gelatinization” or “gelatinized” reference is made to the phenomenon occurring when starch is exposed to water and heat in which starch granules primarily absorb water, swell and eventually burst out to form a gel. Preferably, the inventive coating comprises starch which is at least 70 wt% gelatinized, more preferably at least 80 wt% gelatinized and most preferably at least 90 wt% gelatinized, and preferably at most 100 wt% gelatinized, more preferably at most 99 wt% gelatinized and most preferably at most 95 wt% gelatinized. The degree of gelatinization can be determined using any suitable method known in the art. Examples of suitable methods include light microscopy and electron microscopy. The advantage of gelatinized starch is that amylopectin may form a glassy structure which contributes to the crispiness of the coating of the food product.

[0016] In one embodiment, the coating comprises at least 1 wt% fat, based on the total weight of the coating. Preferably, the inventive coating comprises at least 2 wt% fat, more preferably at least 3 wt% fat, even more preferably at least 4 wt% fat and most preferably at least 5 wt% fat, and preferably at most 50 wt% fat, more preferably at most 45 wt% fat and most preferably at most 40 wt% fat, based on the total weight of the coating. The total weight is defined as the total weight of the coating including water. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method. This value is determined by separating the coating from the core, e.g. by using a knife, and using the coating.

[0017] In one embodiment, the inventive coating comprises at least 20 wt% starch, more preferably at least 30 wt% starch, even more preferably at least 40 wt% starch and most preferably at least 50 wt% starch, and preferably at most 99 wt% starch, more preferably at most 95 wt% starch, even more preferably at most 90 wt% starch and most preferably at most 80 wt% starch, based on the total weight of the coating. The amount of starch can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914. This value is determined by separating the coating from the core, e.g. by using a knife, and using the coating.

[0018] In one embodiment, the inventive coating comprises at least 0.1 wt% protein, based on the total weight of the coating. Preferably, the inventive coating comprises at least 0.2 wt% protein, more preferably at least 0.5 wt% protein, even more preferably at least 1.0 wt% protein and most preferably at least 15 wt% protein, and preferably at most 40 wt% protein, more preferably at most 30 wt% protein, even more preferably at most 25 wt% protein and most preferably at most 20 wt% protein, based on the total weight of the coating. Various methods have been described in literature to determine the protein content. For the purposes of this application, the Kjeldahl method is used to determine the nitrogen content, which is then converted to protein content. The Kjeldahl is well established and well known to the person skilled in the art. In this application the Kjeldahl method is performed by hydrolyzing a sample using H2SO4 at 420°C for 2 hours, during which the proteins will be converted to ammonia. The generated ammonia is distilled off and the amount of nitrogen is measured by titration. The amount of protein is calculated by multiplying the nitrogen content by the conversion factor of 6.25 (nitrogen to protein factor).

[0019] In one embodiment, the inventive coating comprises at most 10 wt% water, based on the total weight of the coating. Preferably, the inventive coating comprises at most 9 wt% water, more preferably at most 8 wt% water, even more preferably at most 6 wt% water and most preferably at most 5 wt% water, and preferably at least 0.1 wt% water, more preferably at least 0.2 wt% water, even more preferably at least 0.5 wt% water and most preferably at least 1 wt% water, based on the total weight of the coating.

[0020] In a further embodiment, the coating of the invention comprises at most 500 ppm acrylamide. Preferably, the inventive coating comprises at most 250 ppm acrylamide, more preferably at most 150 ppm acrylamide, even more preferably at most 100 ppm acrylamide and most preferably at most 75 ppm acrylamide, and preferably at least 0.1 ppm acrylamide, more preferably at least 1 ppm acrylamide and most preferably at least 5 ppm acrylamide. The acrylamide content can be determined using any suitable method. An example of such a method is LC-MS. Preferably, acrylamide is determined using NEN-EN 16618.

[0021] In an embodiment, the coating has a peroxide value of at most 30 meq / kg. Preferably, the coating has a peroxide value of at most 20 meq / kg, more preferably at most 10 meq / kg and most preferably at most 5 meq / kg, and preferably at least 0.1 meq / kg, more preferably at least 0.2 meq / kg and most preferably at least 0.5 meq / kg. The peroxide value can be determined using any suitable method in the art. An example of such method is ISO 3960:2017.

[0022] In one embodiment, the coating comprises an additive. The additive can be any additive known in the art. Such additives include other starch, pigments, (inorganic) fillers, flavouring agents, anti-oxidants, preservatives, herbs, salt, sugars and colouring agents.

[0023] In one embodiment of the invention, the coating comprises at least 1 wt% of the additive. Preferably, the inventive coating comprises at least 2 wt% additive, more preferably at least 5 wt% additive, even more preferably at least 10 wt% additive and most preferably at least 15 wt% additive, and preferably at most 60 wt% additive, more preferably at most 50 wt% additive and most preferably at most 40 wt% additive, based on the total weight of the coating.

[0024] The amounts of starch, fat, water, additives and any other components add up to 100% by weight of the coating.

[0025] The food product of the invention comprises a core. The core is generally edible and can be any core known in the art. Preferably, the core is vegetarian or vegan, fish-based, meatbased or a combination thereof. The core can have any shape and form known in the art such as a mash, a paste or a solid food substrate. In one embodiment, the core is potato. Preferably, the potato is a potato suitable for use in potato-based food products such as French fries and potato wedges.

[0026] In one embodiment, the food product comprises at least 5 wt% core, based on the total weight of the food product. Preferably, the inventive food product comprises at least 10 wt% core, more preferably at least 20 wt% core, even more preferably at least 30 wt% core and most preferably at least 40 wt% core, and preferably at most 90 wt% core, more preferably at most 80 wt% core and most preferably at most 70 wt% core, based on the total weight of the food product. This value is determined by separating the coating from the core, e.g. by using a knife, and weighing the core.

[0027] In one embodiment, the core comprises at least 10 wt% water, based on the total weight of the core. Preferably, the core comprises at least 20 wt% water, more preferably at least 30 wt% water, even more preferably at least 35 wt% water and most preferably at least 40 wt% water, and preferably at most 80 wt% water, more preferably at most 70 wt% water, even more preferably at most 60 wt% water and most preferably at most 50 wt% water, based on the total weight of the core. The core generally comprises a higher amount of water than the coating of the inventive food product. The coating enables a significantly lower water loss during frying or frying, which generally renders a more juicy food product with an improved texture. Moreover, the food product may maintain its heat for a longer period of time.

[0028] In one embodiment, the core comprises at most 10 wt% fat, based on the total weight of the core. Preferably, the core comprises at most 8 wt% fat, more preferably at most 5 wt% fat, even more preferably at most 3 wt% fat and most preferably at most 2 wt% fat, and preferably at least 0.1 wt% fat, more preferably at least 0.2 wt% fat and most preferably at least 0.5 wt% fat, based on the total weight of the core. The inventive coating allows for a relatively low fat content in the core, which fat content will not increase during frying or frying in fat. The total weight is defined as the total weight of the core including water. The amount of fat can be determined with methods known in the art including organic solvent extraction. An example of such a technique is the ISO 6492 method. A piece of the core is taken to use in the method.

[0029] The invention further pertains to a coating comprising starch and fat, wherein the coating has a thickness of at least 500 .m. The embodiments for the coating and its ingredients are presented above and apply here as well.

[0030] The invention further pertains to a process for preparing a food product comprising a core and a coating covering the core, the coating comprising starch and fat, wherein the coating has a thickness of at least 500 .m comprising the steps of:

[0031] (a) providing a first coating composition comprising starch and water;

[0032] (b) applying the first coating composition to a core of food product to form a singly coated food product;

[0033] (c) applying a second coating composition comprising a starch which is at least 60 wt% gelatinized and optionally water to the singly coated food product to form a double coated food product;

[0034] (d) frying the double coated food product in oil at a temperature between 140 and 190°C to form the food product; and

[0035] (e) optionally freezing the food product.

[0036] With the process of the invention the inventive food product can be prepared. The application of a conventional batter and subsequently a starch capable of absorbing some water and of connecting with the conventional batter leads to a coating having a thickness of at least 500 .m. The process is simple and can be easily implemented in existing production facilities of for example battered potato fries.

[0037] The first coating composition of step (a) can be any conventional coating composition known in the art and which can be suitably used in coated food products according to the invention. The starch present in the first coating composition may be any starch known in the art and suitable for use in such coating compositions. Examples of such starches include starch from rice, wheat, maize, potato and peas. The starch may be modified or unmodified. It is also envisaged to use two or more starches. In one embodiment, the first coating composition comprises a partially cross-linked starch such as a starch crosslinked using metaphosphate.

[0038] In one embodiment, the first coating composition comprises at least 20 wt% starch, more preferably at least 30 wt% starch, even more preferably at least 40 wt% starch and most preferably at least 50 wt% starch, and preferably at most 99 wt% starch, more preferably at most 95 wt% starch, even more preferably at most 90 wt% starch and most preferably at most 80 wt% starch, based on the total weight of the first coating composition. The amount of starch can be determined using any suitable method known in the art. Examples of a suitable method include spectrophotometric methods such as the method of NEN-EN-ISO 15914.

[0039] In one embodiment, the first coating composition comprises at least 10 wt% water, based on the total weight of the first coating composition. Preferably, the first coating composition comprises at least 20 wt% water, more preferably at least 30 wt% water, even more preferably at least 35 wt% water and most preferably at least 40 wt% water, and preferably at most 80 wt% water, more preferably at most 70 wt% water, even more preferably at most 60 wt% water and most preferably at most 50 wt% water, based on the total weight of the first coating composition.

[0040] In one embodiment, the first coating composition may further comprise a food-grade additive. Examples of such food-grade additives includes protein, sugars, (dietary) fibers, cross-linking agents, preservatives, flavouring agents and colouring agents.

[0041] In one embodiment of the invention, the first coating composition comprises at least 1 wt% of the food-grade additive. Preferably, the first coating composition comprises at least 2 wt% food-grade additive, more preferably at least 5 wt% food-grade additive, even more preferably at least 10 wt% food-grade additive and most preferably at least 15 wt% foodgrade additive, and preferably at most 50 wt% food-grade additive, more preferably at most 40 wt% food-grade additive and most preferably at most 30 wt% food-grade additive, based on the total weight of the first coating composition.

[0042] The amounts of starch, food-grade additives and any other components add up to 100% by weight of the first coating composition.

[0043] In step (b) of the inventive process, the first coating composition is applied to the core to form a singly coated food product. The core can be any core known in the art. Examples of such a core and embodiments thereof are described above. In one embodiment, the core can be pre-treated. The pre-treatment can be performed using any method known in the art. Examples of such pre-treatment include blanching (i.e. heating in water of a temperature between 65 and 95°C), steam treatment, microwave treatment or IR heating. Application of the first coating composition can be performed using any method known in the art. Examples of such methods include dipping, spraying, electrostatic coating and soaking.

[0044] In one embodiment, the temperature in step (b) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 25°C and most preferably at least 30°C, and preferably at most 80°C, more preferably at most 75°C, and most preferably at most 70°C.

[0045] In step (c), a second coating composition is applied to the singly coated food product of step (b) to form a double coated food product. In one embodiment, the second coating composition is a powder. Application of a powder can be performed using any method known in the art. Examples of such methods include spraying and contacting the singly coated food product with the powder such as crumb-master.

[0046] In another embodiment, the second coating composition is a suspension or solution. Liquid coating compositions can be applied in a similar way as the first coating composition.

[0047] The second coating composition comprises a starch which is at least 60 wt% gelatinized. Preferably, the inventive composition comprises starch which is at least 70 wt% gelatinized, more preferably at least 80 wt% gelatinized and most preferably at least 90 wt% gelatinized, and preferably at most 100 wt% gelatinized, more preferably at most 99 wt% gelatinized and most preferably at most 95 wt% gelatinized.

[0048] In one embodiment, the starch is cold water swelling (CWS). With “cold water swelling” is meant that the potato starch composition will absorb water at room temperature.

[0049] The starch present in the second coating composition may be any starch known in the art and suitable for use in such coating compositions. Examples of such starches include starch from rice, wheat, maize, potato and peas. The starch may be modified or unmodified. It is also envisaged to use two or more starches. In an embodiment, the starch is a potato starch composition comprising at least 1 wt% fat, based on the total weight of the potato starch composition, and starch which is at least 60 wt% gelatinized, and the composition not being rancid. Preferably, the potato starch composition originates from a (pre)fried potato starch- containing food product such as potato fries, rosti or potato crisps. In another embodiment, the starch in the second coating composition is a pea starch such as Empure® E Jel 100.

[0050] In one embodiment, the temperature in step (c) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 25°C and most preferably at least 30°C, and preferably at most 80°C, more preferably at most 75°C, and most preferably at most 70°C. Preferably, the temperature in step (c) is the same as the temperature in step (b).

[0051] In one embodiment, the second coating composition comprises at least 20 wt% starch, more preferably at least 30 wt% starch, even more preferably at least 40 wt% starch and most preferably at least 50 wt% starch, and preferably at most 100 wt% starch, more preferably at most 99 wt% starch, even more preferably at most 95 wt% starch and most preferably at most 90 wt% starch, based on the total weight of the second coating composition.

[0052] Preferably, the second coating composition comprises starch in a powder form (without additional water).

[0053] In one embodiment, the second coating composition comprises at least 10 wt% water, based on the total weight of the second coating composition. Preferably, the first coating composition comprises at least 20 wt% water, more preferably at least 30 wt% water, even more preferably at least 35 wt% water and most preferably at least 40 wt% water, and preferably at most 80 wt% water, more preferably at most 70 wt% water, even more preferably at most 60 wt% water and most preferably at most 50 wt% water, based on the total weight of the second coating composition. In a preferred embodiment, the second coating composition does not comprise additional water.

[0054] In one embodiment, the second coating composition may further comprise a food-grade additive. Examples of such food-grade additives includes protein, sugars, (dietary) fibers, cross-linking agents, preservatives, flavouring agents, herbs, salt and colouring agents.

[0055] In one embodiment of the invention, the second coating composition comprises at least 1 wt% of the food-grade additive. Preferably, the first coating composition comprises at least 2 wt% food-grade additive, more preferably at least 5 wt% food-grade additive, even more preferably at least 10 wt% food-grade additive and most preferably at least 15 wt% foodgrade additive, and preferably at most 50 wt% food-grade additive, more preferably at most 40 wt% food-grade additive and most preferably at most 30 wt% food-grade additive, based on the total weight of the second coating composition.

[0056] The amounts of starch, food-grade additives and any other components add up to 100% by weight of the second coating composition.

[0057] In one embodiment, the weight ratio of the first coating composition and the second coating composition is at least 0.01 , preferably the weight ratio is at least 0.1, more preferably at least 0.2 and most preferably at least 0.5, and preferably at most 100, more preferably at most 50, even more preferably at most 20 and most preferably at most 10.

[0058] In one embodiment, the weight ratio of the first coating composition and the second coating composition is at least 0.01 , preferably the weight ratio is at least 0.1, more preferably at least 0.2 and most preferably at least 0.5, and preferably at most 100, more preferably at most 50, even more preferably at most 20 and most preferably at most 10. The weight ratio refers to the weight ratio of the first and second coating composition including water. In step (d) of the invention, the double coated food product is fried in oil at a temperature between 140 and 190°C to form the food product. In this step (d) the temperature at which the food product is fried is generally above the glass transition temperature of the glassy amylopectin rendering starch to be fluid and able to flow and form the inventive coating having a thickness of at least 500 .m. When a powder is used as a second coating composition, the surface of the double coated food product is generally rough. After step (d) the coating is generally less rough and can even be smooth. Moreover, starch that is not gelatinized or is retrograded is converted to a gelatinized state during step (d). Upon cooling the coating converts to a solid, glassy state which moreover brings about crispiness. It was further observed that fat was taken up during step (d), and specifically was located in the coating (and not in the core). While not being bound by theory, fat appears to be homogeneously and uniformly distributed throughout the coating, while fat concentrations or fat droplets are absent. In addition, air pockets are generated during step (d), which pockets are supported by the glassy structure of the starch.

[0059] In one embodiment, the temperature in step (d) is maintained at a temperature above 140°C. Preferably, the temperature is at least 150°C, more preferably at least 155°C, more preferably at least 160°C and most preferably at least 165°C, and preferably at most 185°C, more preferably at most 180°C, and most preferably at most 175°C.

[0060] In one embodiment, the residence time of the double coated food product in the oil is at least 20 seconds. Preferably, the residence time is at least 30 second, more preferably at least 45 seconds and most preferably at least 60 seconds, and preferably at most 5 minutes, more preferably at most 4 minutes and most preferably at most 3 minutes. A shorter residence time is desirable as it is technically and economically more attractive. It is also envisaged that step (d) is a pre-bake, and the inventive food product is fried in oil at similar temperatures before the inventive food product is presented for consumption. Alternatively, the frying before consumption can be performed in an air fryer, an oven or a microwave.

[0061] In optional step (e) of the inventive process, the food product is frozen. The freezing process can be performed using methods known in the art. In one embodiment, the temperature in step (e) is maintained at a temperature of at most 0°C. Preferably, the temperature is at most -5°C, more preferably at most -10°C, more preferably at most -15°C and most preferably at most -18°C, and preferably at least -40°C, more preferably at least -30°C, and most preferably at least -25°C. The invention further pertains to a kit of parts comprising (A) a first coating composition comprising a starch and water; and (B) a second coating composition comprising a starch which is at least 60 wt% gelatinized and optionally water.

[0062] The invention is exemplified in the following Examples. Examples

[0063] Example 1: potato starch composition

[0064] 20 kg pre-fried potato fries were mashed and dried using a single drum dryer (2 rpm, 3 bar steam of 130°C, residence time about 30 seconds) to obtain 8 kg dried, yellow potato starch powder (Example 1). The potato starch composition of Example 1 has a gelatinization degree of 99 wt% and a fat content of 13.3 wt% (on total weight). The composition of Example 1 did not have a rancid smell or taste. The peroxide value of the composition of Example 1 was 4 meq / kg fat.

[0065] Various properties of the composition of Example 1 were determined. The results are shown in the Table below.

[0066] Table 1 Various properties of potato starch composition

[0067] The gelatinization degree is determined using light microscopy. The fat content is determined using the ISO 6492 method. The starch content is determined using the method of NEN-EN-ISO 15914. The protein content is determined using the Kjeldahl method (as described above).

[0068] The peroxide value is determined using the method of ISO 3960:20. The acrylamide content is determined using method according to NEN-EN 16618. The water holding capacity is determined according to standard method AACC 56-30.01.

[0069] Monosaccharide content

[0070] The monosaccharide content is determined using the method described by Sluiter et al (2008) in “NREL Lab: Determination of Structural Carbohydrates and Lignin in Biomass. Laboratory Analytical Procedure (LAP)”.

[0071] Equipment and Materials

[0072] • Sample material

[0073] • Eluent: H2O, 0.25 M NaOH, and 0.65 M NaAc

[0074] • Sugar mixtures for calibration curve (rhamnose, arabinose, galactose, glucose, mannose, xylose, fructose, sucrose, galacturonic acid, and glucuronic acid)

[0075] • Internal standard (IS): Lactose monohydrate • Weighing balance with an accuracy of 0.1 mg

[0076] • Standard laboratory glassware

[0077] • HPLC Dionex gradient system with Pulsed Amperometric Detection (PAD)

[0078] • HPLC column: Carbopac PA-1 , 250 x 4.6 mm + guard (Dionex)

[0079] • 0.45 pm membrane filter

[0080] • Vortex mixer

[0081] Procedure

[0082] Weigh an appropriate aliquot of the sample material to the nearest 0.1 mg using a weighing balance. The dilution range should be chosen based on the expected monosaccharide content. Add 1 ml of the internal standard (IS) solution to the weighed sample aliquot. Top up the mixture with deionized water to reach the desired volume in volumetric flask. Homogenize the solution using a vortex mixer until well-mixed. If necessary, filter the solution through a 0.45 pm membrane filter to remove any particulate matter. Transfer the filtered solution to a suitable vial for analysis. Ensure that the concentrations of the monosaccharide components in the solution do not exceed those of the calibration solutions. If needed, further dilute the solution to bring it within the calibration range. Perform the monosaccharide measurement in duplicate to ensure accuracy and reproducibility.

[0083] Calibration Curve

[0084] Prepare a series of calibration solutions using different concentrations of the sugar mixture. The concentration range should typically be between 0.005% and 0.01%. Inject these calibration solutions into the HPLC system, and record the corresponding peak areas for each monosaccharide. Plot a linear calibration curve using the peak areas against the known concentrations of the sugar mixture. This calibration curve will be used to quantify the content of individual sugars in the sample.

[0085] Oil binding capacity (OHC)

[0086] The oil binding capacity is determined using the method described in Dongowski and Ehwald (1999: doi: 10.1021 / bp990014c).

[0087] Equipment and Materials:

[0088] Sample material (e.g., fiber, powder, or granules) Weighing balance with a accuracy of 0,1 mg Rapeseed oil Centrifuge Standard lab glassware Cotton tissue ( cotton swabs)

[0089] Stopwatch or timer

[0090] Procedure:

[0091] First, begin by measuring the mass of the empty tube and documenting the weight as G1. Next, carefully measure 0.5 grams of the sample and place it into the tube, noting the weight as W. It's essential to conduct duplicate determinations for accuracy. Afterward, introduce 5 ml of rapeseed oil to the tube. Secure the tube with its cap and vigorously mix the contents using a vortex mixer for 1 minute, ensuring thorough integration of the sample and oil. Allow the mixture to sit at room temperature for a duration of 2 hours.

[0092] Proceed to centrifuge the mixture for 10 minutes at 3,000 RCF (relative centrifugal force). Once centrifugation is complete, decant the excess oil from the test tube. Place the tube upside down on absorbent paper for a period of time. Subsequently, use a cotton swab to precisely clean the inner surface of the test tube, eliminating any residual oil. Measure the weight of the tube and document this value as G2. Use the equation below to calculate the OBC.

[0093] The Brookfield viscosity is measured at 20°C using Brookfield Viscometer DV2T (40 rpm, spindle RV 3) after 2 minutes and 30 minutes.

[0094] The molecular weight distribution is measured using a method based on Phenomenex POLYSEP.

[0095] Example 2: battered potato fries

[0096] 11 mm potato fries from Fontane potatoes were pre-cooked and coated with a standard batter composition (41 wt% dry matter). Subsequently, the wet coated potato fries were coated with the potato starch powder of Example 1. The doubly coated potato fries were fried in sunflower oil at 175 °C for 60 seconds. The pre-fried potato fries were subsequently cooled and frozen. The frozen potato fries were fried in sunflower oil at 175 °C for 3.5 minutes. The fried potato fries were uniformly yellow in colour and had a crispy outside layer. No off-flavours were smelled or tasted.

[0097] Example 3: battered potato fries

[0098] 11 mm potato fries from Fontane potatoes were pre-cooked and coated with a standard batter composition (41 wt% dry matter). Subsequently, the wet coated potato fries were coated with a pea starch powder (Empure® E Jel 100). The doubly coated potato fries were fried in sunflower oil at 175 °C for 60 seconds. The pre-fried potato fries were subsequently cooled and frozen.

[0099] The frozen potato fries were fried in sunflower oil at 175 °C for 3.5 minutes. The fried potato fries were uniformly yellow in colour and had a crispy outside layer. No off-flavours were smelled or tasted.

[0100] The frozen potato fries were sectioned and subsequently dried at 40°C. The resulting sections were visualized using a scanning electron microscope (SEM). Images were captured using a Hitachi TM3030plus microscope operating at 15kV in BE / SE mixmode. Furthermore, elemental analysis (EDX) was performed using Oxford Instruments' AzTECone software. In Figure 1 , a SEM image of a subsection of a coated potato fry according to the invention is shown. Figure 1 clearly depicts distinct differences between the core and crust of the fries. Elemental analysis (EDX) was conducted on various positions as indicated by the squares in Figure 1 . The results are shown in the Table below.

[0101] Table 2: EDX results of potato fry of the invention

[0102] The C / 0 weight ratio for positions 1 to 6 (which are part of the coating) is significantly higher than the C / O weight ratio for positions 7 to 10 (which are part of the core). This shows that fat - leading to a higher C / O weight ratio - is mainly located in the coating. Figure 1 further shows that these are no fat pockets, which means that fat is well distributed throughout the coating. Without being bound by theory, the inventors believe that fat is present as a V complex with the amylose and / or is present in the glassy structure of the amylopectin in the coating. In addition, 10 boxes containing 250 g of the fried potato fries of Example 3 were analysed on temperature to understand the cooling behaviour of the potato fries. The temperature of the potato fries of Example 3 were about 70°C, and significantly higher than conventional French fries with a conventional coating.

[0103] Example 4: battered potato fries The frozen pre-fried potato fries of Example 3 were fried in an air fryer at 200°C for 15 minutes. The fried potato fries were uniformly yellow in colour and had a crispy outside layer. No off-flavours were smelled or tasted.

Claims

CLAIMS1. Food product comprising a core and a coating covering the core, the coating comprising starch and fat, wherein the coating has a thickness of at least 500 .m.

2. Food product according to claim 1 wherein the food product comprises at least 1 wt% fat, based on the total weight of the food product.

3. Food product according to any one of claims 1 or 2 wherein at least 40 % of the fat is located in the coating.

4. Food product according to any one of the preceding claims wherein the food products loses at most 45 wt% water after frying in oil at 175°C for 3 minutes, preferably at most 40 wt% water.

5. Food product according to any one of the preceding claims wherein the starch in the coating is at least 60 wt% gelatinized.

6. Food product according to any one of claims 1 and 2 wherein the core is potato.

7. Coating comprising starch and fat, wherein the coating has a thickness of at least 500 .m.

8. Kit of parts comprising (A) a first coating composition comprising a starch and water; and (B) a second coating composition comprising a starch which is at least 60 wt% gelatinized and optionally water.

9. A process for preparing a food product comprising a core and a coating covering the core, the coating comprising starch and fat, wherein the coating has a thickness of at least 500 .m comprising the steps of:(a) providing a first coating composition comprising starch and water;(b) applying the first coating composition to a core of food product to form a singly coated food product;(c) applying a second coating composition comprising a starch which is at least 60 wt% gelatinized and optionally water to the singly coated food product to form a double coated food product;(d) frying the double coated food product in oil at a temperature between 140 and 190°C to form the food product; and(e) optionally freezing the food product.

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