Background Deep-fat frying is a common cooking method where fat or oil is used as the heat
transfer medium, in direct contact with the food at a temperature above the boiling point of …

In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in
deep fat fried food products. Significant interests is captured by the scientific society and the …

Eleven hydrocolloid materials including gelatine, gellan gum, κ-carrageenan-konjac-blend,
locust bean gum, methyl cellulose (MC), microcrystalline cellulose, pectin (three types) …

The effectiveness in moisture retention and reduction of fat uptake of different edible
coatings on a fat-free starchy product was determined. Mashed potato balls of 47 mm …

Chicken processing generates large quantities of by-products which can be used a source
of protein for fat uptake reduction in fried chicken industry. This study investigated the use of …

A soy protein film coating was developed and evaluated to reduce fat transfer in deep‐fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …

The recent trend in reducing the fat content in fried foods is leading to the development of
low‐fat products using batter and breading formulations from protein and other …

Over the past 5 years growing demands for reducing fat content of fried foods have greatly
stimulated the amount of research spent on the issue of fat uptake during deep-fat frying …

The food packaging industries are facing the challenge of food waste generation. This can
be addressed through the use of edible coating materials. These coatings aid in extending …

Deep frying resulting in high‐fat content is extensively used in the food industries and
domestic households, and becoming an integral diet globally. The physical and chemical …