The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and frying a food product in a heated pan or on a heated surface.

It is well known to fry meat and/or vegetable in oil. There are also products on the market using a combination of

different oils to achieve a beneficial effect regarding juiciness of meat, oil splattering and/or aroma release.

Documents on cooking aids and food preparation compositions such as US6403144 describe food preparation compositions comprising an anti-stick agent, a flavour enhancing agent and an anti-foaming agent that can be used to prepare food, yet provide improved flavour, texture and aroma. WO2004/016090 describes a coating fat composition for producing a fry-like food without frying in oil. The fat composition is obtained by adding to a fat an agent capable of lowering the contact angle measured at ordinary temperature. However, these documents all fail to disclose a method for coating a food product at a same time as frying it. Hence, such final cooked foods do not have a coating after the frying.

Hence, the identified prior art describes an oil compositions for frying but not coating a food product. There appears to be no prior art which describes the key benefit of an all-in-one cooking aid which combines coating and frying in one single step, which is easy and convenient to handle by a consumer, e.g. in his home kitchen, and which delivers a coated pan- fried product. Hence, there is a persisting need in the art and food industry to provide a better solution for a consumer for directly coating and frying a food product e.g. in his or her kitchen, the solution being more convenient for use than the solutions presently on the market, and preventing for example not melting and/or unnecessary splattering of oil during the frying step and/or creating of a film formation in the pan and/or burning/smoking without adding additionally oil to the pan .

Summary of the invention

The object of the present invention is to improve the state of the art and to provide a more convenient and clean solution for coating and frying a food product for example in a heating pan in preferably only one single manipulation step by a user.

Particularly, the objective is to provide a composition with water and oil in the form of an emulsion: i) melting easily in a heated pan or heated surface; ii) does not splatter; iii) does not make use of a non-starch polysaccharides which may not be favourably perceived by consumers; iv) does not form film/ burnings by direct contact with a heated pan; v) is perceived as healthy/natural by the consumers; vi) has a natural appearance to consumer; vii) provides a coating to the ingredients after a pan frying product preparation; viii) can be distributed evenly on the ingredients of the final dish; ix) is discharging easily from the pack x) no additional need to add oil and/or fat to the pan;

The object of the present invention is achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention. Accordingly, the present invention provides in a first aspect a shelf-stable cooking aid for coating and frying a food product, the cooking aid comprising:

i) oil in an amount of 2-28% (by weight of the total

composition) ;

ii) water in an amount of 20-60% (by weight of the total composition) ;

iii) modified starch in an amount of 1.3-5.5% (by weight of the total composition) ;

iv) salt in an amount of 3-15% (by weight of the total

composition) ;

v) sugar in an amount of 0.5-30% (by weight of the total composition) ;

vi) flavourings in an amount of 0.5-45% (by weight of the total composition;

vii) emulsifier in an amount of 0.1-10% (by weight of the total composition) ;

and wherein the cooking aid has a viscosity in the range of 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C and the oil and water are in the form of an emulsion.

In a second aspect, the invention relates to a process for making the shelf-stable cooking aid of the present invention, comprising the steps of:

a) Mixing ingredients which are not heat sensitive and/or need a pasteurization step at a mixing speed of at least 1500rpm to form an emulsion;

b) Heating the mix from step a) to a temperature between

70-98°C;

c) pasteurizing the mix step b) at a temperature of at least 72°C, at a mixing speed in the range of 100-

500rpm;

d) optional cooling the mix from step c) to a temperature below 50 °C and further mixing ingredients which are heat sensitive and/or does not need a pasteurization step at a mixing speed in the range of 100-500rpm;

e) Filling the resulting cooking aid from step c) or step d) into packaging containers;

wherein the total amount of water from the different method steps adds up to 20-60 wt% of the cooking aid; and wherein the total amount of oil from the different method steps adds up to 2-28 wt% of the cooking aid and wherein the total amount of emulsifier from the different method steps adds up to 0.1- 10wt% of the cooking aid and wherein the cooking aid has a viscosity in the range of 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C and wherein the oil and water are in form of an emulsion .

A third aspect of the invention relates to a method for coating and frying a food product in one single step, wherein the cooking aid of the present invention is melted in a heated pan or on a heated surface and the food product is directly fried in the cooking aid of the present invention without the addition of any further fat or oil.

A still further aspect of the invention pertains to a use of the cooking aid of the present invention for coating and frying a food product in one single step, wherein the cooking aid of the present invention is melted in a heated pan or on a heated surface and the food product is directly fried in the cooking aid of the present invention without the addition of any further fat or oil.

It has been surprisingly found by the inventors that when combining an emulsion between water and oil in a very specific ratio with a specific predetermined amount of a modified starch, a composition can be obtained having a viscosity in the range of 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C. This composition well melts upon direct in a heating pan or on a heating surface. In addition it binds to food products and upon direct frying of said food products in a heating pan or on a heating surface provides them with a nice coating. No additional oil or fat has to be added to the food product for frying, as the composition, i.e. the cooking aid of the present invention, already comprises enough oil for that frying step. The fact that the oil is embedded in a pasty emulsion with water and modified starch further substantially reduces oil splattering during the frying process as well no film formation and/or smoking and burning. This is a very simple, single manipulation step for a consumer which is very convenient, clean and provides the consumer with a good satisfactory result of a coated and fried food product.

Detailed Description of the invention

The present invention pertains to a shelf-stable cooking aid for coating and frying a food product, the cooking aid comprising :

i) oil in an amount of 2-28% (by weight of the total

composition) ;

ii) water in an amount of 20-60% (by weight of the total composition) ;

iii) modified starch in an amount of 1.3-5.5% (by weight of the total composition) ;

iv) salt in an amount of 3-15% (by weight of the total composition) ;

v) sugar in an amount of 0.5-30% (by weight of the total composition) ;

vi) flavourings in an amount of 0.5-45% (by weight of the total composition;

vii) emulsifier in an amount of 0.1-10% (by weight of the total composition) ;

and wherein the cooking aid has a viscosity in the range of 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C and the oil and water are in the form of an emulsion. In a preferred embodiment the present invention pertains to a shelf-stable cooking aid for coating and frying a food product, the cooking aid comprising:

i) oil in an amount of 3-18% (by weight of the total

composition) ;

ii) water in an amount of 40-58% (by weight of the total composition) ;

iii) modified starch in an amount of 2-4.5% (by weight of the total composition) ;

iv) salt in an amount of 3-9% (by weight of the total

composition) ;

v) sugar in an amount of 3-28% (by weight of the total composition) ;

vi) flavourings in an amount of 5-40% (by weight of the total composition;

vii) emulsifier, preferably whey protein in an amount of 0.25-4% (by weight of the total composition

and wherein the cooking aid has a viscosity in the range of 4 to 60 Pa.s at a shear rate of Is ^-1 at 25°C and the oil and water are in the form of an emulsion.

The shelf-stable cooking aid is suitable for coating and frying a food product for example in a cooking pan, and this preferably in one single manipulation step by the cook or consumer .

By "shelf-stable" is meant that the said cooking aid can be safely stored at room temperature in a sealed pack.

Particularly, the cooking aid can be safely stored for at least 6 months, preferably for at least 9 months, more preferably for at least 12 months at a room temperature of 25°C. Within the said shelf-stable period, the cooking aid maintains its organoleptic stability as well as its microbiological safety. During that period the cooking aid remains a paste to serve its described functionality.

In a preferred embodiment of the present invention, the cooking aid comprises oil in an amount of 2-28% (by weight of the total composition) , preferably from 3-25%, preferably from 3-20%, preferably from 3-18%, more preferably from 5-18 ~6 , even more preferably from 7-15% (by weight of the total

composition) .

In one embodiment, the oil of the present cooking aid is liquid at a room temperature of 25°C, preferably at a room temperature of 22 °C.

In a preferred embodiment, the oil is a vegetable oil.

Preferably, the oil is selected from the group consisting of palm oil, palm olein, olive oil, corn oil, sunflower oil, rice bran oil, soybean oil and canola oil, or a combination

thereof. The advantage of having a vegetable oil in the cooking aid of the present invention is that such vegetable oils are more healthy and more appreciated by consumers than oils originating from many other origins such as milk fat, beef or pork fat.

The cooking aid of the present invention comprises water

(total amount of moisture present) in an amount of 20-60% (by weight of the total composition) , preferably from 30-60%, preferably from 35-60%, more preferably from 40-58 ~6 , even more preferably 45-58% (by weight of the total composition) .

In another preferred embodiment of the present invention, the cooking aid comprises modified starch in an amount of 1.3-5.5% (by weight of the total composition), preferably from 1.5- 5.5%, preferably from 1.8-5.5%, more preferably 2.0-5.5%, more preferably 2.2-5.5%, even more preferably from 2.3-4.5% (by weight of the total composition) .

The term "modified starch" refers to a physically modified or chemically modified starch, preferably physically modified starch which is high resistance to heat and shear or

combination thereof. The modified starches may be from any source, such as corn, waxy corn, waxy maize, tapioca, corn, wheat, potato and rice and/or combinations thereof, and may be chemically-modified, physically-modified, or combinations thereof. Preferably physically modified starches are heat- moisture treated to improve the stability of the starch

granule .

In one embodiment, the modified starch of the present cooking aid is in a gelatinized form. "Gelatinized" means that

intermolecular hydrogen bonds of the modified starch molecules were broken down in the presence of water and heat, resulting in the disruption of the granular structure and the loss of birefringence .

Corresponding flours can also be used as a source of starch. Similar to the starches corresponding modified flours can be from the same botanical origin and variety. The person skilled in the art is calculating based on the amount of modified starch how much modified flour has to be used to fall within this invention .

The term "emulsifier" are selected from the group consisting of protein based emulsifier, whey protein, pea protein, potato protein, egg yolk, lecithin, mustard, soy lecithin, sunflower lecithin, sodium phosphates, sodium stearoyl lactylate, diacetyl tartaric ester of monoglyceride (DATEM) , polyglycerol- polyricinoleate (PGPR) , monoglyceride and mono-diglyceride or a combination thereof. In a more preferred embodiment the term "emulsifier" are selected from the group consisting of protein based emulsifier selected from whey protein, pea protein, potato protein or a combination thereof. The mentioned concentration of the protein in the protein based emulsifier is the total amount of protein. The person skilled in the art is calculating based on the amount of protein how much emulsifier has to be used to fall within this invention. In a further embodiment, the composition comprises emulsifier in an amount of 0.1-10% (by weight of the total composition), preferably from 0.1-8%, preferably from 0.1-5%, preferably from 0.1-4%, preferably from 0.2-3%, preferably from 0.25-4%, preferably from 0.25-3"6 morθ preferably from 0.25-2.5%, even more preferably 0.4-2 ~6 , e en more preferably 0.4-1% (by weight of the total composition) .

The cooking aid of the present invention comprises emulsifier selected from whey protein in an amount of 0.1-10% (by weight of the total composition), preferably from 0.1-8%, preferably from 0.1-5%, preferably from 0.1-4%, preferably from 0.2-3%, preferably from 0.25-4%, preferably from 0.25-3"6 more preferably from 0.25-2.5%, even more preferably 0.4-2 ~6 , even more preferably 0.4-1% (by weight of the total composition) .

In a preferred embodiment, the cooking aid of the present invention does not comprise a non-starch polysaccharide.

The term "non-starch polysaccharides" are selected from the group consisting of xanthan gum, guar gum, locust bean gum, carboxymethyl cellulose, alginate, pectin, agar, carrageenan and gelatin, or a combination thereof. Corresponding flours as a source of starch are not considered as a non-starch

polysaccharide .

"Salt" refers to any suitable alkali metal salt or mixture thereof. In one embodiment the salt used in the composition is typically, but not limited to sodium chloride. For example, potassium chloride may be used or any low-sodium product having a taste impression of sodium chloride may be used, as long as the taste in the end formulation is acceptable. In a further embodiment, the composition comprises salt in the range 3 to 15% (by weight of the total composition) ,

preferably from 3 to 13%, preferably from 3 to 12%, preferably from 4 to 10%, more preferably from 5 to 7% (by weight of the total composition) .

"Sugar" refers to any sweetness given ingredient which are suitable for being used in a food product or food concentrate product. In one embodiment the sugar used in the composition is typically, but not limited to sucrose. Sugar can be any monosaccharide (glucose, fructose, galactose) , disaccharide (sucrose, maltose, lactose) or oligosaccharide and/or any artificial sweeteners (stevia, aspartame, sucralose, neotame, acesulfame potassium, saccharin, advantame) or any combination thereof. Preferably sugar is honey, white sugar, braown sugar or any combination thereof. In a further embodiment, the composition comprises sugar in the range 0.5 to 30% (by weight of the total composition) , preferably 3-25%, more preferably 6-20% (by weight of the total composition)

The cooking aid of the present invention has a viscosity from 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C, measured by using a modular compact Rheometer (Physica MCR 300; measuring system ST24/1D-2V CC27), at a shear rate of ls-1 at 25°C.

Preferably, the cooking aid has a viscosity from 3 to 60 Pa.s at a shear rate of Is ^-1 at 25°C, preferably from 4-60 Pa.s at a shear rate of Is ^-1 at 25°C, preferably from 5-60 Pa.s at a shear rate of Is ^-1 at 25°C, more preferably from 5-55 Pa.s at a shear rate of Is ^-1 at 25°C, more preferably from 8-50 Pa.s at a shear rate of Is ^-1 at 25°C. Cooking aids with higher viscosities, i.e. a viscosity above 65 Pa.s are not preferred for the cooking aid of the present invention. Cooking aids with lower viscosities than ca. 3 Pa.s are not preferred for the present invention as they are too liquid and not enough pasty anymore.

The viscosity of the free flowable composition has been

measured by using a modular compact Rheometer (Physica MCR 300; measuring system ST24/1D-2V CC27), at a shear rate of Is ^-1 at 25°C.

The composition of the cooking aid of the present invention may further comprise a suitable organic acid that can help to improve and prolong the shelf-stability of the cooking aid. It is known in the art that food preservation techniques such as pasteurization, increasing acidity and decreasing variable water can limit the growth of microorganisms in foods.

Examples of suitable organic acids which can be added to the cooking aid of the present invention are citric acid, lactic acid and/or acetic acid. The cooking aid of the present

invention has a pH value from 5.0 to 3.0, preferably from 4.8 to 3.5

The water activity of the product is preferably below 0.92, preferably below 0.89, preferably between 0.6 and 0.92, preferably between 0.7 and 0.92, more preferably between 0.75 and 0.92.

The composition of the present cooking aid may also further comprise flavourings. The term "flavourings" in the context of the composition means flavouring agents, taste enhancing ingredients, herbs, spices, vegetables, meat and fish

components (in wet or powder form) , acidic components,

caramel. Taste enhancing ingredients may be provided by

monosodium glutamate (MSG) , disodium ribonucleotides,

vegetable protein hydrolysates or yeast extracts or

combination thereof etc. Acidic components may be provided e.g. by citric acid, leomon juice (extracts) or vinegar

(extracts) or combination thereof. Flavoring agents can

include coriander, ingwer, lemongrass, cinnamon, curcuma, chili, paprika, mustard, garlic, onion, turmeric, tomato, coconut milk, cheese, parmesan, rosemary, curry powder, oregano, thyme, parsley, jalapeno pepper, white pepper powder and black pepper in wet or dry format. In a further

embodiment, the composition comprises flavourings in an amount in the range of 0.5 to 45% (by weight of the total

composition), preferably between 0.5 to 40%, preferably between 5 to 40%, preferably between 10 to 40%, preferably between 10 to 35% (by weight of the total composition) .

In a general aspect, the cooking aid of the present invention can be made my mixing all the ingredients together,

pasteurizing the mixture and then filling the pasteurized paste into packaging containers.

However, a preferred aspect of the present invention pertains to a process for making the shelf-stable cooking aid of the present invention, comprising the steps of:

a) Mixing all ingredients which are not heat sensitive or need a pasteurization step at mixing speed of at least 1500rpm to form an emulsion;

b) Heating the mix from step a) to a temperature of between 70- 98°C;

c) pasteurizing the mix step b) at a temperature of at least 72°C, at mixing speed in the range of 100-500rpm;

d) optional cooling the mix from step c) to a temperature

below 50 °C and further mixing ingredients which are heat sensitive or does not need a pasteurization step at mixing speed in the range of 100-500rpm;

e) Filling the resulting cooking aid from step c) or step d) into packaging containers; and wherein the cooking aid has a viscosity in the range of 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C and the oil and water are in the form of an emulsion.

Still further ingredients selected from the group consisting of organic acids may be added to the mixing in step a) and/or after the pasteurizing step d) .

A further aspect of the present invention relates to a method for coating and frying a food product in one single step, wherein the cooking aid of the present invention is melted in a heated pan or on a heated surface and the food product is directly fried in the cooking aid of the present invention without the addition of any further fat or oil.

Preferably, the food product is a meat or a vegetable product or combination thereof.

The term "heated pan or on a heated surface" means that the pan or the surface has a temperature suitable for meat and/or vegetable frying. Temperatures between 100-170°C are

preferred .

A still further aspect of the invention pertains to a use of the cooking aid of the present invention for coating and frying a food product in one single step, wherein the cooking aid of the present invention is melted in a heated pan or on a heated surface and the food product is directly fried in the cooking aid of the present invention without the addition of any further fat or oil.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the methods of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined .

Further advantages and features of the present invention are apparent from the examples.

EXAMPLES

The invention is further described with reference to the following examples. It will be appreciated that the invention as claimed is not intended to be limited in any way by these examples .

Example 1 :

The general procedure for preparing a shelf-stable cooking aid of the invention is as follows:

Mixing all ingredients at speed of at least 1500 rpm to form an emulsion;

heat the mix to a temperature of at least 70°C for at least 2 minutes;

pasteurizing the mix at a temperature of at least 72°C, at mixing speed between 150 to 500 rpm for at least 5 minutes; fill the composition into containers.

Alternative the general procedure for preparing a shelf-stable cooking aid of the invention is as follows:

Mixing all ingredients except the flavors and fresh spice pastes in order to prevent flavor and color losses at speed of at least 1500 rpm to form an emulsion;

heat the mix to a temperature of at least 85°C for at least 2 minutes;

pasteurizing the mix at a temperature of at least 75°C, at mixing speed between 150 to 500 rpm, preferably between 150 to 250 rpm, for at least 5 minutes; cooling down the mix to a temperature of 50 °C or below at mixing speed between 150 to 500 rpm, preferably between 150 to 250 rpm;

Mixing in the flavor and fresh spice pastes at speed of 1000 rpm to avoid lumping;

fill the composition into containers.

Example 2: Method of pan frying

- Preheat the pan for 1 min at high heat (above 100 °C temperature of pan) ;

- Add 109g shelf-stable cooking aid;

- Wait 30 sec until sizzling starts;

- Add 400g sliced chicken breast and stir for 5 min at high heat ;

- Add 500g sliced vegetables (lOOgr spring onions, 200g bell pepper, 200g pack choy) and stir for 5 min at high heat;

Examples 3-24 :

A composition according to the invention was prepared

according to the general method as described in Example 1 using the amounts of ingredients in the following table and cooking it as described in example 2 evaluating the below listed attributes. 8 internal experienced panelists were used to rate the functional performance and the final food products of example 3-24.

Oil 10 10 10 10 10

Flavoring 8.2 8.2 8.2 8.2 8.2

Starch 3.8 ^d) 3.8< ² > 3.8< ³ > 3.8< ⁴ > 3.8< ⁵ >

Whey protein 1 1 1 1 1

Viscosity 23.06 ± 47.42 ± 43.21 ± 28.55 ± 38.65 ±

2.89 7.56 7.97 1.99 2.69

Aw 0.882 0.881 0.885 0.886 0.880 pH 3.75 3.80 3.81 3.80 3.80

Melting Quick, -1 -1 0 0

sizzling (slower

as ref)

Splattering no 0 0 1 (more 0

as ref)

Film formation no 1 (more 1 0 0

as ref)

Glazing of meat Sticks to -1 (less -1 0 0

meat- not as ref)

to pan

Smoking/burning no 1 (more 1 0 0

as ref)

Coating of Well 0 0 -1 (less 0 final dish coated as ref)

Amount of sauce Some -1 (less -1 0 0

sauce as ref)

Thickness of Some 1 1 -1 0 sauce binding (thicker (thinner

but not as ref) as ref)

too thick

Water 52 51 33 48 48

Salt 5 5 5 5 5

Sugars 13 14 24 24 24

Oil 10 10 25 10 10

Flavoring 15 15 8.2 8.2 8.2

Starch 4 (l) 4 (l) 3.8' ¹⁾ 3.8 ^d) 2.3 ^d)

Whey Protein 1 1 1 2 1.5

Viscosity 56.16 ± 18.31 ± 43.94 ± 24.76 ± 4.89 ±

3.59 3.10 1.89 3.09 1.29

Aw 0.900 0.894 0.832 0.885 0.884 pH 3.91 3.92 3.77 3.81 3.80

Melting -1 1 -1 -1 +1

Splattering 0 0 0 0 0

Film formation 0 0 0 1 0

Glazing of meat na na na -1 -1

Smoking/burning 1 1 1 1 0

Coating of na na na 0 0 final dish

Amount of sauce na na na -1 +1

Thickness of na na na 1 -1 sauce

Example Example Example Comp . Comp . 13 14 15 Example Example

16 17

Ingredient Amount Amount Amount Amount Amount (%w/w) [%] [%] [%] [%] [%]

Water 31 36 35.3 48 48

Salt 3.7 3.7 4.1 5 5

Sugars 23 13.3 14.7 24 23

Oil 9.5 10 10 10 10

Flavoring 29.5 34.1 32.9 8.2 7

Starch 2.7<D 2.5' ¹⁾ 2.4<D 1 (l) 6<D

Maltodextrin - - - 2.8 - Whey protein 0.6 0.4 0.6 1 1

Viscosity 48.94 ± 50.62 ± 47.33 ± 2.01 ± 82.14 ±

2.89 2.45 2.75 0.99 9.45

Aw 0.885 0.883 0.885 0.881 0.901 pH 3.81 3.81 3.81 3.8 3.76

Melting 0 0 0 1 -2

Splattering 0 0 0 2 0

Film formation 0 0 0 0 2

Glazing of meat 0 0 0 0 -2

Smoking/burning 0 0 0 1 2

Coating of 0 0 0 -1 0 final dish

Amount of sauce 0 0 0 0 -2

Thickness of 0 -1 -1 -2 2 sauce

Comp . Comp . Comp . Comp . Comp .

Example Example Example Example Example

18 19 20 21 22

Ingredient Amount Amount Amount Amount Amount (%w/w) [%] [%] [%] [%] [%]

Water 48 48 48 48 25

Salt 5 5 5 5 5

Sugars 24 24 24 24 24

Oil 10 10 10 10 33

Flavoring 8.2 8.2 8.2 8.2 8.2

Starch 3.8< ⁶ > 3.8< ⁷ > 3.8< ⁸ > 3.8< ⁹ > 3.8' ¹⁾

Whey Protein 1 1 1 1

Viscosity 1.51 ± 3.09 ± 3.65 ± 2.39 ± 70.35 ±

0.05 0.24 0.02 0.28 1.17

Aw 0.884 0.884 0.887 0.888 0.780 pH 3.79 3.78 3.78 3.81 3.78

Melting 2 1 0 2 0 Splattering 3 0 0 0 0

Film formation 0 2 3 2 1

Glazing of meat 1 0 0 -1 na

Smoking/burning 0 1 na 1 2

Coating of -1 0 na 0 na final dish

Amount of sauce 0 0 na 0 na

Thickness of -1 1 na 1 na sauce

Comp . Comp .

Example Example

23 24

Ingredient Amount Amount

(%w/w) [%] [%]

Water 33 -

Salt 5 -

Sugars 24 -

Oil 25 100

Flavoring 8.2 -

Starch 3.8< ⁸ > -

Whey Protein 1

Viscosity 2.62 ± na

0.03

Aw 0.834 na

pH 3.76 na

Melting 2 0

Splattering 0 2

Film formation 0 1

Glazing of meat na -2

Smoking/burning 2 1

Coating of na -2

final dish Amount of sauce na na

Thickness of na na

sauce

(1) Physically modified corn starch (Novation 2300)

(2) Physically modified tapioca starch (Novation 3300)

(3) Chemically modified waxy corn starch (ColFlo 67 Vbl)

(4) Physically modified waxy corn starch (Claria Plus)

(5) Chemically modified waxy corn starch (CTex 06209 INS1422)

(6) Chemically modified tapioca starch (National 104 Ingredion)

(7) Rice starch

(8) Corn starch

(9) Waxy corn (ingredion Amioca TF)

Example 3 is the reference example for all other tested

examples 4-24. In case one of the examples 4-24 has shown a worse melting of the composition in a heated pan of -2 and/or a high splattering of 2 and/or film formation of 2 and/or a glazing of meat of -2 and/or a burning/smoking of 2 it is not desired for the scope of this invention. The performance of the composition in a heated pan is related to the viscosity of the composition. Only modified starches fulfil the performance of good/moderate melting, no/moderate splattering, no/moderate film formation, good glazing of meat and/or no/moderate

burning/smoking in a viscosity range of 3 to 65 Pa.s at a shear rate of Is ^-1 at 25°C.

Example 3-7 are using different modified starches. Example 8-9 are two different recipes as can be shown on the viscosity using a low amount of sugar. Example 10 is a recipe with an amount of oil of 25wt%. Examples 11-15 are using different amount of starches and emulsifiers. Examples 16-24 are comparison examples. Example 16 shows a recipe with an amount of starch of 2wt%. Example 17 shows a recipe with an amount of starch of 6wt%. Examples 18-21 are using different starches. Examples 22-23 show comparison examples using high amounts of oil. Example 24 describes a traditional method of preparation using only oil for frying the meat and vegetables. In addition to the oil splattering the final prepared meat was very dry compared to all examples 3-15.