Low Fat Chips / Fries
The patent describes the process of preparing fried foods with a 40% reduction in oil content of the final food product. The process involves two steps: First, the food product is soaked with a solution composed of calcium chloride and citric acid, and secondly, soaked in separate solution containing pectin, milled Okra (Abelmoschus esculentus), and Gellan gum. The amount of reduction of oil intake by the final food product after frying can be shown by way of a simple fat content analysis. Testing and validation work was done at Functional Food Center in Oxford Brookes University (United Kingdom) and the University of Western Australia (Australia). All ingredients involved with this process are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.
Low Glycemic Index Food
Low GI foods are foods that produce a slow increase in blood sugar levels. This patent describes the combined use of edible parts of the Okra plant (Abelmoschus esculentus) with the edible parts of the Urad Dhal plant (Vigna mungo) to reduce the glycemic response of carbohydrate-based foods while imparting minimal changes toward the final texture, taste, aroma, and colour of foods incorporating this formulation. Reductions of up to 40% in the Glycemic index have been demonstrated by Functional Food Center in Oxford Brookes University (UK) and the University of Western Australia. All ingredients described in this formulation are Generally Regarded As Safe (GRAS) certified and hence regulatory approval will not be an issue.