FRY coating systems using long branch chain waxy starch

Abstract

This specification discloses fry coating systems comprising a long branch chain waxy starch or long branch chain waxy corn starch in an amount greater than about 1% by weight and a second ingredient. Long branch chain waxy corn starch have on average longer amylopectin branch chain (by degree of polymerization) than common waxy corn starch. The fry coating systems described are useful for creating batters that provide higher crispiness to fried food compared to batters using common waxy corn starches.

Description

FRY COATING SYSTEMS USING LONG BRANCH CHAIN WAXY STARCH[0001 I This specification discloses uses of long branch chain waxy starch in fry coating systems. In at least some embodiment the long branch chain waxy starch is a com starch.|0002[ Fried foods are often coated to provide crispiness and texture to an edible substrate. This specification discloses use of long chain waxy com starch, which this specification shows provides high level crispiness to fry coatings compared to common waxy com starch. This high level of crispiness persists even after several minutes elapse between cooking and eating.

[0003] Long branch chain waxy starch as described in this specification is a waxy starch, meaning the starch is substantially free of amylose. The long branch chain waxy starch can be characterized having on average longer amylopectin branch chains than a waxy starch from the same base plant type. For example a long branch chain waxy corn starch will have, on average, longer branch chains than waxy corn starch. In any embodiment the amylopectin of a long branch chain waxy starch has a degree of polymerization on average from 1 to 3 glycosidic units longer than waxy starch from the same base plant.

[0004] The branch chains of long branch chain waxy starch described in this specification may be elongated any suitable means. In some embodiments the branch chains of long branch chain waxy starch may be elongated enzymatically. In other embodiments the branch chains of long branch chain waxy starch are elongated genetically for example by transformation of a plant part of the plant or traditional plant breeding techniques including plant hybridization.

[0005] Long branch chain waxy com starches are distinguishable from common waxy corn starches by reference to the branch chain distribution of their amylopectin. In any embodiment described in this specification a long branch chain waxy corn starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%. In any embodiment described in this specification a long branch chain waxy com starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%. In any embodiment described in this specification a long branch chain waxy corn starch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

[0006] Long branch chain waxy com starch of the type described in this specification can be obtained from a hybrid com plant that is homozygous recessive for the waxy trait (wx) and hasAl two doses (of three) of the recessive amylose extender trait (ae). In this specification, such genotype is referred to as an “aewx geneotype,” which can be written as wxwxwxaeaeAE. Hybrid corn plants having an aewx genotype are described, for example, in US Patent Application Serial Number 18 / 098,145, which is incorporated herein by reference in its entirety.[0007J The technology described in this specification can be better understood with reference to the provided figures, which are not intended to limit the full scope of the described technology.BRIEF DESCRIPTION OF THE FIGURES

[0008] Figure 1 is a bar graph reporting the crispiness of wheat flour free batters using the described long branch chain com starch.

[0009] Figure is a bar graph reporting the crispiness of wheat flour containing batters using the described long branch chain com starch.

[0010] In any embodiment, this specification describes a fry coating system comprising: a long branch chain waxy corn starch in an amount greater than 1 %, or from 1 %, or from 2%, or from 3%, or from 4% to 20% wt.% or from 1%, or from 2%, or from 3%, or from 4% to 10% wt.% (of the fry coating system) or from 1%, or from 2%, or from 3%, or from 4% to 9% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 8% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 7% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 6% wt.% and a second edible ingredient.[0011| In any embodiment of a fry coating system described in this specification, the second edible ingredient is a second starch selected from the group consisting of a pea starch, com starch, high amylose com starch, standard waxy corn starch, tapioca starch, waxy tapioca starch, rice starch, waxy rice starch, potato starch, waxy potato starch, wheat starch, and mixtures thereof.

[0012] In any embodiment described in this specification, a fry coating system further comprises a flour selected from the group consisting of rice flour, waxy rice flour, tapioca flour, waxy tapioca flour, pulse flours (e.g. pea flour, fava bean flour, chickpea flour, lentil flour), wheat flour, and mixtures thereof.

[0013] In any embodiment described in this specification, a fry coating system wherein a second edible ingredient is a second starch that is an inhibited starch.Al

[0014] Fry coating systems may comprise other common ingredients such as texturizes, leavening agents, and seasonings. Illustrative other ingredients include starch derivatives such as dextrin and maltodextrin. Other common ingredients are gums, such as xanthum gum, guar gum, locust bean gum, gellan gum. Other common ingredients include modified celluloses, which can act as hydrocolloids, such as carboxymethylcellulose (CMC) or hydropropylmethylcellulose (HPMC). Other common ingredients include modified starches including chemically or thermally inhibited starches, and stabilized starches such as acetylated or hydropypropylated starches. Other useful modified starches include octenyl-succinic acid (OSA) modified starches. Leavening agents include sodium bicarbonate, and sodium phosphates (of various types). Other common ingredients include seasonings such as salt, pepper other herbs or flavorings.

[0015] Fry coating systems as described in this specification may be mixed with water or other suitable liquid to form a batter. In such embodiments the batter may have from 30% to 50% solids content (wt.% by weight of the batter). Reference to water in any claim or any embodiment includes water provided as an ingredient in an aqueous system (e.g. juice, vinegar).10016] This specification also discloses an edible composition comprising the fly coating system as described above and an edible substrate, wherein the fry coating system covers the edible substrate. The fry coating system may be dry or in a batter. Useful edible substrates include cheese, tofu, vegetables or meat. Vegetables include but are not limited broccoli, cauliflower, squash, zucchini, carrots, celery, legumes, and potatoes and for purposes of this specification also includes mushrooms or various type. Vegetables and meats may be combined. Also substrates may be combinations of various vegetable material including analog meat products. Meats include but are not limited to fish, beef, poultry, and pork, as well as sausages and other ground meat products and mixtures of the foregoing. Suitable vegetables include but are not limited to tubers, root vegetables, gourds, cruciferous vegetables, fruits, and other vegetable types, potatoes, sweet potatoes, yams, carrots, onions, squash, zucchini, broccoli, cauliflower, apples, pears, stone fruits (peaches, nectarines) pineapples, and mixtures thereof. Fry coating systems and batters made from the systems may be used to coat confectionary foods as well as savory foods. In at least some preferred embodiments the batter is an enrobing composition for sliced potatoes (French fries).Al

[0017] This specification also disclose a method of making an edible composition comprising applying a coating comprising the fry coating system as described in this specification to an edible substrate to form a coated edible substrate and frying the edible substrate. Batters are made from fry coating systems by mixing the fry coating system with a liquid. Commonly, the liquid is water, but other aqueous systems can be used, such as vinegar, or flavorings mixed with water. Edible substrates may be coated in any manner known in the art, in at least some embodiments a substrate is submerged in a reservoir of batter or batter is coated by application or spraying onto the surface of the substrate. The coated substrate is fried in conventional manner in any oil of choice at temperature sufficient to cook the fry coating system or batter and substrate. Edible compositions may be fried in one pass or par-fried and stored (refrigerated or frozen) until read for final frying or reheating before consumption wherein reheating is not limited to re-frying, but includes heating by any means including conventional convection or radiant heat ovens, microwaves, heating in water bathes (directly or indirectly) allowing to come to ambient temperature and mixtures thereof. Cooking temperatures, illustratively, are greater than 100° C or greater than 125° or greater than 150° C, or greater than 175° C. Cooking times depending on various factors and the cooking type, one-pass or two pass reheating cooking, type of substrate desired level of cook, and others.

[0018] In this specification, “starch” is used as is commonly understood in the art. Without limiting the full understanding of the term, starch is a polymer of glucose molecules and comes in two forms. One, amylose, is a substantially straight chain polymer comprised of a- 1,4 linkages between glycoside units. The other, amylopectin, is a branched polymer comprised of straight chains linked via a- 1,4 linkages between glycoside units. The straight chains have varying length (degree of polymerization). The branch points in amylopectin are comprised of a- 1,6 linkages between glycoside units. Within this specification reference to starch includes starch in all forms, whether modified, native, or gelatinized. With reference to native starch, starch in nature is commonly in granular form. The starch granule, however, may be disrupted by heating starch in water, called gelatinization. Further, whether in granular form or gelatinized form, the starch may be treated chemically, enzymatically, or physically to alter the functionality of the starch. All such forms are called starch in the specification, however, modified starch refers to starch modified in some way, gelatinized or pregelatinized starch refers to starch that is no longer in granular form, granular starch refers to starch that is in granular form, but granular starch may also be modified. Within this specification, whether as an input to a modification process or as the final modified product, reference to starch means aAl powdered composition comprising less than 1% protein (wt.%), or less than 0.5% protein (wt.%) or essentially no protein. For example, a inhibited starch or modified starch refers to a starch that is modified as described and that comprises less than 1% protein (wt.%), or less than 0.5% protein (wt.%) or essentially no protein.[0019J Within this specification, the term “waxy” as applied to starch, for example waxy corn starch, is used as commonly understood in the art. Without limiting the full understanding of the term, waxy means a starch that is substantially free of amylose (less than about 3% or essentially 0%). The long branch chain corn starch described in this specification is a variant of a waxy corn starch meaning that the corn starch is substantially free of amylose (less than about 3% or essentially 0%).[0020| Within this specification, the term “aewx corn starch” refers to a starch from a hybrid corn plant having an “aewx geneotype,” which is a com plant that is homozygous recessive for the waxy trait (wx) and has two doses (of three) of the recessive amylose extender trait (ae), and which can be written as wxwxwxaeaeAE. Hybrid corn plants having an aewx genotype are described, for example, in US Patent Application Serial Number 18 / 098,145, which is incorporated herein by reference in its entirety.[0021 | Within this specification, the term “flour” refers to powdered composition obtained by milling a starch containing plant organ such as a tuber (potato or tapioca), or seed or grain (legumes, corn, rice, etc.) Flour are distinguishable by starches at least by having higher protein content than starch, for example greater than 1 % protein.[0022J Within this specification, the term “fry coating system” refers to a blend of dry ingredients. Fry coating systems may be mixed with water or other aqueous ingredient, or oil to form a batter, and the batter may be used to coat and edible substrate.[0023J Within this specification, “inhibited starch” refers to a starch that has been treated to reduce hydrostatic swelling of a starch granule making it less likely to gelatinize in the presence of heat and water. Inhibition can be done using physical process, for example a thermally inhibited starch, or chemical modification, for example using phosphate or adipate crosslinking.[0024J Use of “about” to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.Al[00251 Recitation of the indefinite article “a” or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0026] While certain embodiments have been illustrated and described, a person with ordinary skill in the art, after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0027] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0028] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that doAl not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.[0029 j In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein.

[0030] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0031] The technology disclosed in this specification can be better understood with reference the following aspects that are provided for illustrative purposes and are not intended to limit the full scope of the technology.

[0032] 1. A fry coating system comprising: a long branch chain waxy com starch in an amount from 1 %, or from 2%, or from 3%, or from 4% to 20% wt.% (of the fry coating system), or from 1%, or from 2%, or from 3%, or from 4% to 20% wt.% to 10%, or from 1%, or from 2%, or from 3%, or from 4% to 9% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 8% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 7% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 6% wt.% and a second edible ingredient.

[0033] 2. The fry coating system of claim 1 wherein the long branch chain waxy com starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification.Al[00341 3- The fry coating system of claim 1 or 2 wherein the long branch chain waxy com starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

[0035] 4. The fry coating system of any one of claims 1 to 3 wherein the long branch chain waxy com starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%.10036] 5. The fry coating system of any one of claims 1 to 4 wherein the long branch chain waxy com starch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

[0037] 6. The fry coating system of any one of claims 1 to 5 wherein the long branch chain waxy corn starch is from a hybrid com plant having an aewx geneotype.

[0038] 7. The fry coating system of any one of claims 1 to 6 wherein the second edible ingredient is a second starch selected from the group consisting of a pea starch, com starch, high amylose corn starch, standard waxy corn starch, tapioca starch, waxy tapioca starch, rice starch, waxy rice starch, potato starch, waxy potato starch, wheat starch, and mixtures thereof.

[0039] 8. The fry coating system of any one of claims 1 to 7 further comprising a flour selected from the group consisting of rice flour, waxy rice flour, tapioca flour, waxy tapioca flour, pea flour, chickpea flour, lentil flour, fava bean flour, wheat flour and mixtures thereof.

[0040] 9. The fry coating system of any one of claims 1 to 8 wherein the second edible ingredient is a second starch that is an inhibited starch.

[0041] 10. A fry coating batter comprising the fry coating system as described in any foregoing claim in an amount from 30% to 50% and water.

[0042] 11. An edible composition comprising the fry coating system as described in any one of claims 1 to 9 or 14 and an edible substrate, wherein the fry coating system covers the edible substrate.

[0043] 12. The edible composition of claim 10 wherein the edible substrate is selected from the group consisting of vegetables, cheeses, and meats.Al

[0044] 13. A method of making an edible composition comprising: applying a coating comprising the fry coating system of any one of claims 1 to 9 or 14 to an edible substrate to form a coated edible substrate and frying the edible substrate.

[0045] A fry coating system comprising: a long branch chain waxy starch in an amount greater than 1 % or from 1 %, or from 2%, or from 3%, or from 4% to 20% wt.% (of the fry coating system), or from 1%, or from 2%, or from 3%, or from 4% to 20% wt.% to 10%, or from 1%, or from 2%, or from 3%, or from 4% to 9% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 8% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 7% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 6% wt.% and a second edible ingredient.

[0046] wherein the long branch chain waxy starch wherein the amylopectin has a degree of polymerization on average from 1 to 3 glycosidic units longer than waxy starch from the same base plant type.

[0047] The technology disclose in this specification can be better understood with reference following examples that are provided for illustrative puiposes and are not intended to limit the full scope of the technology.EXAMPLE 1 - CORN STARCH CHARACTERISTICS10048] All long branch chain corn starch evaluated in Examples 1 through Example 5 is from a hybrid corn plant having an aewx genotype.

[0049] Average branch chain length of starch samples was calculated from the molecular number average using ion exchange chromatography as the method of branch chain length separation.

[0050] “Debranching method:” The following starch debranching method was used to calculated degree of polymerization of starch branch chains. Starch samples were added to a mixture containing 90% DMSO and 10% water. The mixture was heated in a boiling water bath under moderate stirring. The samples were then removed from the heat and continued to mix at room temperature overnight. Reagent alcohol was added to each sample to precipitate starch. The starch was then collected via centrifugation. The pellets from each starch sample were diluted in water and cooked in a boiling water bath to ensure full dispersion of the starch. Isoamylase was added to each sample for debranching under the specified pH and temperature conditions for the enzyme. Debranched enzyme samples were then filtered and loaded into the DIONEX ICS-3000 system for analysis.

[0051] A gradient elution profile consisting of sodium hydroxide and sodium nitrate was used for chain length separation. A degree of polymerization (“DP”) 1-7 solution was used as a peak retention time standard. Samples were integrated for peak area using Chromeleon software. Average branch chain length of starch samples was calculated from the molecular number average. Triplicate samples and duplicate injections for each sample were averaged. Results are reported in Table 1.Table 1Branch Chain Distribution of Various Starch

[0052] The average DP of unmodified aewx com starch samples is approximately two glucose units longer than waxy corn starch. Average DP and chain length distribution is very similar for all batches.Gelatinization temperature was identified using differential scanning calorimetry (DSC) and was obtained as follows, starch slurry was made and heated so that the starch was gelatinized. A 3: 1 ratio of water: starch was added to stainless steel pans. The pans were sealed and added to a Perkin Elmer DSC programed to fully gelatinize the starch. Gelatinization peaks were integrated using ThemoCline DSC software which calculated onset, peak, and end gelatinization temperature, as well as enthalpy change.

[0053] Results are reported in Table 2. The unmodified long branch chain corn starch had a higher onset, peak, and end gelatinization temperature than waxy com starch. The unmodifiedA1 long branch chain com starch had onset gelatinization about 2° C higher than waxy com starch. Without being bound by theory, the longer branch chain length of unmodified long branch chain com starch (in comparison to waxy com starch) likely contributes to the higher observed gelatinization temperature. All unmodified long branch chain com starch isolated have similar onset, peak, and end gelatinization temperatures.Table 2Gelatinization Profile of Starch[0054| Retrogradation stability was tested by storing the sealed pans from gelatinization measurement in the refrigerator for one week at 4° C to induce retrogradation. The pans were then added to the DSC which ran the gelatinization program a second time to measure the enthalpy required to break the bonds formed during retrogradation. The average enthalpy measurement of the second scan was divided by the average enthalpy measurement from the first scan (obtained during granule gelatinization) to compare retrogradation percentage or stability- between samples.[0055| Results from retrogradation stability testing are reported in Table 3. The unmodified long branch chain com starch had a lower retrogradation stability than waxy com starches.Table 3Retrogradation Stability of Waxy Com Starch

[0056] Unmodified long branch chain com starch has more retrogradation than waxy com starch. This shows that unmodified long branch chain com starch tends to form firmer compositions over time, which is a trait that can be used to provide differentiated texture compared to starches from other sources.EXAMPLE 2 - EVALUATION OF CORN STARCH IN FRY COATINGS.

[0057] Five fry coating systems were made to evaluate how long branch chain com starch functions in fr ' coatings. Fry' coating systems are based on a “clear coating” system which does not use wheat flour. All samples are reported in Table 4. Sample 1 did not use a waxy starch. Sample 2 uses 5% common waxy com starch in place of crosslinked dent com starch. Sample 3 used 10% common waxy com starch in place of crosslinked dent com starch. Sample 4 used 5% long branch chain com starch in place of crosslinked dent com starch. Sample 5 used 10% long branch chain com starch in place of crosslinked dent com starch.Table 4Fry Coating SystemA1|0O58] Fry coating systems (samples 1 to 5) were used to make fry coating batters. Fry coating batters were evaluated for viscosity. The potato strips were coated, and the fry coating batters were evaluated for percent pick-up. The Cry coating batters, and the battered potato strips were then fried to make French fries. The French fries were evaluated for texture. The process for making the batter and French fries and testing methods used follow.

[0059] Russet potatoes, peeled and cut to 3 / 8 inch (about 0.95 cm) size strips were blanched in hot water (165° F to 180° F (about 71° C to about 82° C) for about 4.5 minutes (until soft but firm). Blanched potatoes were dipped for 45 seconds into a hot brine (165° F (about 71° C) and 0. 1-0.5 wt.% salt and optionally 0.5% sodium acid pyrophosphate (SAPP) #28 in water). Potatoes were dried with hot arr to a moisture loss of about 13% (wt.% change from wet to dry ). Fry coating batter was made by mixing the fry coating systems said in Table 4 with water to obtain a mixture having 42% (wt.%) solids. Batter viscosity' was measured using #4 Zahn cup.|00601 Potato strips were coated by dipping the substrate in a bowl with the fry’ coating batter. Percent batter pick up was measured. Coated potato strips were par-fried for 50 seconds in preheated oil (380° F (about 193° C)) and then frozen using a forced air blast freezer (1 hour at between -10° F and -20° F (about -23° C and -29° C)). The frozen potato strips were then transferred to a standard freezer (0° F to -10° F (about -17 to about -23° C)) and held until reheating. Prior to testing, strips were refried (from frozen) in 360° F oil (about 182° C) to make the final French fry. French fries were then held under heat lamp (turned off after 10 minutes hold time) and portions were evaluated after 5 minutes hold time (heat lamp still on) and 15 minutes hold time (after heat lamp was off for five minutes off). Eating quality of fried potato strips was evaluate by and employee panel.A1EXAMPLE 3 - WHEAT FREE BATTER CHARATERISTICS[00611 Fry coating batters were evaluated for batter viscosity and percent batter pick-up (important attributes in industry). Viscosity was measured using a Zahn Cup (size #4), which is a common method in the industry for measuring ry coating batter viscosity’. (See e.g. https: / / www.coleparmer.eom / p / cole-parmer-zahn-style-viscosity-cups / 65716?Ntt=zahn - last accessed 11 January’ 2024). Zahn cups are cups of standardized size and having a standardized hole in the bottom. Size #4 designates a size of cup and whole. Fry' coating batter viscosity' was measured by filling the cup and measuring the time it takes the cup to drain a set amount of batter. The cup was filled and the time (in seconds) for the sample to drain from the whole in the bottom of the cup was measured.|0062] Percent batter pick up is the amount of batter on the fries after coating following dipping the substrate in a bowl containing the batter. Percent batter pick was measured as the percent change in weight between the battered potato strip and the unbattered potato strip. Results are reported in Table 5.Table 5Fry Coating Batter Viscosity’ and Percent Batter Pick-up[0063| Samples using long branch chain com starch are marked in bold italics. As samples are shown to have similar fry coating batter viscosity and percent pick-up.EXAMPLE 4 - TEXTURE QUALITY FINISHED FRIED POTATO STRIPS.[0064| Potato strips, made and held as described in Example 1, were observed both for physical changes at the surface and were evaluated for sensory' texture changes at 5-minutes, 10 minutes, and 15-minutes as described. Observers were company staff. No significant or changes in physical appearance were observed. Fried coating was not observed to have ridges, lumps, or physical anomalies nor were these observed to form during the hold period.A1[0065| Sensory texture was observed using blind tasting. Observers were presented samples randomly one at a time (random monadic order). Testers rate samples on crispiness using a scale from 1 to 5 with 5 representing a high degree of crispiness and 1 representing a low degree of crispiness. Results are presented in Figure 1, which is a bar graph presenting different samples on the horizontal axis and crispiness rating on the vertical axis (Figure 1 refers to Samples 1 as Negative Control R; Sample 2 as #1AR, Sample 3 as #1BR, Sample 4 as #2AR, and Sample 5 as #2BR) . Testers also provided comments were written down. Summarized evaluations of samples held for 5 minutes are presented in Table 6 and summarized evaluations of samples held for 15 minutes are presented at in Table 7.Table 6Texture of Fried Potato Strips, 5-minute Hold TimeTable 7Texture of Fried Potato Strips, 15-minute Hold Time[00661 Samples using long branch chain com starch are marked in bold italics. In summary , samples using long branch chain com starch were crispier than samples using common waxy com starch or sample using no waxy com starch. Crispy texture of samples using long branch chain com starch persisted through hold time. Best overall sample was sample 4. Without being bound by theory the improved crispiness of long branch chain com starch samples may result from the higher retrogradation enthalpy of the starch.

[0067] With reference to Figure 1. coated fried potatoes using long branch chain com starch had higher crispiness ratings at lower usage. For example at 5 minutes Sample #1BR (Sample3) using 5% long branch chain com starch was rated as crispy as Sample #2AR (Sample 4) using 10% waxy com starch. At 5 minutes, Sample #2BR (Sample 5) w as the crispiest. Similar results are seen at 10 minutes. Notably at 15 minutes, which is 5 minutes after the fried potato strips were removed from the heat lamp, Samples using long branch chain waxy com starch were crispier than samples using waxy com starch regardless of usage level. Compare, for example, Sample #1BR with Sample #2AR.EXAMPLE 5 - EVALUATION OF WHEAT FLOUR CONTAINING BATTERS COATING CHICKEN(0068] This example compares the texture of a tempura style wheat flour containing fry batters made using waxy com starch and long branch chain waxy com starch. Samples batters were evaluated for viscosity and percent batter pick and finished fried chicken product was evaluated by an employ panel. Testing methods were the same as reported in Examples 3 and 4, except as explicitly said in this Example 5.

[0069] Dry ingredients and amounts used to make the batter for this Example 5 are said Table 8.Table 8Fry Batter Formula for Fried ChickenA1100.00% 100.00% 100.00% 100.00% 100.00%

[0070] Dry ingredients were mixed with water to form a batter having 40% solids (wt.%). Chicken substrate was removed from bone and cut into rough cubes. Chicken was coated without using a pre-dusting by submerging chicken cubes in the fry batter. Coated fried chicken was par fried until fully cooked (internal temperature of about 74° C).[0071 Batter viscosity was measured using a number 5 Zahn cup. Batter viscosity and percent batter pick up are reported in Table 9.Table 9Fry Coating Batter Viscosity and Percent Batter Pick-up|0072] Samples using long branch chain com starch are marked in bold italics. Texture was evaluated in the same matter as described in Example 3. Samples were rated on a scale from 1 to 5 within 5 having the highest crispiness. Results are reported in Figure 2 (Sample 6 = negative control, Sample 7 = #5 A, Sample 8 = #5B, Sample 9 = #6A, and Sample 10 = #6B). Figure 2 is a bar graph with samples listed on the horizontal axis and rating listed on the vertical axis. As seen, had higher crispiness rating at 5 minutes and 10 minutes and higher crispiness regardless of usage. At 15 minutes, which was five minutes after being removed from the heat lamp, long branch chain com starch provided better crispiness for amount used. For example,Sample #5B, using 5% long branch chain com starch, had equal crispiness to Sample #6A, which used 10% waxy com starch.

Claims

CLAIMSWhat is claimed is:

1. A fry coating system comprising: a long branch chain waxy corn starch in an amount greater than 1% or from 1%, or from 2%, or from 3%, or from 4% to 20% wt.% (of the fry coating system), or from 1%, or from 2%, or from 3%, or from 4% to 20% wt.% to 10%, or from 1%, or from 2%, or from 3%, or from 4% to 9% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 8% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 7% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 6% wt.% and a second edible ingredient.

2. The fry coating system of claim 1 wherein the long branch chain waxy corn starch has a % retrogradation from about 45% to about 50%, or from about 46% to about 50% or from about 46% to about 49% as measured using the retrogradation test set forth in this specification.

3. The fry coating system of claim 1 or 2 wherein the long branch chain waxy com starch has an amylopectin fraction wherein a percent fraction of glycoside chains having a degree of polymerization (“DP”) between 25 and 36 is from about 17% to about 22%, or from about 18% to about 20%.

4. The fry coating system of any one of claims 1 to 3 wherein the long branch chain waxy corn starch has an amylopectin fraction wherein a percent fraction of glycoside chains having DP greater is than 37 from about 14% to about 18% or from about 15% to about 17%.

5. The fry coating system of any one of claims 1 to 4 wherein the long branch chain waxy corn starch has a distribution of glycoside chains having an average DP from about 23 to about 26, or from about 23 to about 25.

6. The fry coating system of any one of claims 1 to 5 wherein the long branch chain waxy corn starch is from a hybrid corn plant having an aewx geneotype.

7. The fry coating system of any one of claims 1 to 6 wherein the second edible ingredient is a second starch selected from the group consisting of a pea starch, corn starch, high amylosecorn starch, standard waxy com starch, tapioca starch, waxy tapioca starch, rice starch, waxy rice starch, potato starch, waxy potato starch, wheat starch, and mixtures thereof.

8. The fry coating system of any one of claims 1 to 7 further comprising a flour selected from the group consisting of rice flour, waxy rice flour, tapioca flour, waxy tapioca flour, pea flour, chickpea flour, lentil flour, fava bean flour, wheat flour and mixtures thereof.

9. The fry coating system of any one of claims 1 to 8 wherein the second edible ingredient is a second starch that is an inhibited starch.

10. A fry coating batter comprising the fry coating system as described in any foregoing claim in an amount from 30% to 50% (wt.% by weight of the batter) and water.

11. An edible composition comprising the fry coating system as described in any one of claims 1 to 9 and 14 and an edible substrate, wherein the fry coating system covers the edible substrate.

12. The edible composition of claim 10 wherein the edible substrate is selected from the group consisting of vegetables, cheeses, and meats.

13. A method of making an edible composition comprising: applying a coating comprising the fry coating system of any one of claims 1 to 9 and 14 to an edible substrate to form a coated edible substrate and frying the edible substrate.

14. A fry coating system comprising: a long branch chain waxy starch in an amount greater than 1% or from 1%, or from 2%, or from 3%, or from 4% to 20% wt.% (of the fry coating system), or from 1%, or from 2%, or from 3%, or from 4% to 20% wt.% to 10%, or from 1%, or from 2%, or from 3%, or from 4% to 9% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 8% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 7% wt.%, or from 1%, or from 2%, or from 3%, or from 4% to 6% wt.% and a second edible ingredient wherein the long branch chain waxy starch wherein the amylopectin has a degree of polymerization on average from 1 to 3 glycosidic units longer than waxy starch from the same base plant type.

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