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 …

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

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 …

We studied the use of edible films to reduce fat absorption in fried foods. A mathematical
model was developed incorporating heat, moisture and fat transfer in the food and the film …

Producers of deep‐fried foods seek new methods to lower the fat content of these foods. The
effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips …

Frederick Shih, a chemist at the Agricultural Research Service's Food and Feed Processing
Research Unit, has discovered a way to produce a protein-rich edible coating for foods. The …

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 …

The aim of this work was to investigate the influence of different percentages of
Carboxymethyl Cellulose (CMC) and Soy Protein Isolate (SPI) as coating material films for …

This study investigated the use of whey protein, as an additional coating, in combination with
basic, well‐described predust, batter, and breading ingredients, for fat‐uptake reduction in …

Reducing fat content of fried foods by application of coatings is an alternative solution to
comply with both health concerns and consumer preferences. The objective of the present …