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 film-forming barrier for fried products
Finally, it also slightly improves the organoleptic properties of fried breaded products, by improving crunchiness.
- 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
- Reduced fat absorption in deep-fried breaded products: 26.4% reduction in fat content.
- Improves crispness
- Slightly improve the organoleptic properties of fried breaded products.
FIBRECOAT Tempura
- Composed of 100% natural seaweed extract and plant fibers.
- Preparing the doughnut dough for the fried chicken. The product should be added directly to the tempura mixture.
- The paste will form a network and prevent the frying oil from impregnating the piece of food.
- 20% reduction in fat content.
