CARAGUM INTERNATIONAL has developed FIBRECOAT, a film-forming barrier for fried products. It reduces lipid absorption from fried breaded products by 25%* (according to theIterg study).
This ingredient should be sprayed over the top of the frying pan. In this way, it creates a layer that protects food from the harmful effects of frying oil.
A natural film-forming barrier for fried breaded products
It also slightly improves the organoleptic properties of breaded fried products, enhancing their crispness.
- Composition: Plant fiber
- Origin: Natural, non-GMO.
- Declaration : Plant fiber
- Powder form Soluble, non-digestible fibers
Method
- Matrix coating: – Pre-dust-battery-bread crumbs
- Pre-dusting: – T45 flour
- Spray an aqueous solution of 25% FIBRECOAT at 1 bar. 1st cure: – Deep fryer/180 °c/2mm
- Freezing minimum 12h 2nd cooking: – Deep fryer/180 °/3mm per side Extraction: – Hexane/Iso
FIBRECOAT Spray
■ Reduction in fat absorption in fried breaded products: 26.4% reduction in fat content.
■ Improves crunchiness.
■ Slightly improve the organoleptic properties of fried breaded products.
FIBRECOAT Tempura
■ Made from 100% natural seaweed extract and plant fibers.
■ Preparing the batter for fried chicken. The product should be added directly to the tempura mixture.
■ The batter will form a network and prevent the frying oil from soaking into the food.
■ 20% reduction in fat content.
