An important parameter to consider is the viscosity of the coating. Coating which use?

Hi, thanks for your answer. We have tried Methylcellulose (MC), chitosan, locust bean gum (LBG). On potatoes we found some effect (oil uptake reduction by 15-25%) but small reproducibility. What about the effect of drying after dipping?

We have been testing coatings based on cereals (replacing bread). We tried extruded and not extruded cereals and the problem is basically the water that the product translate to the coating and then is impossible to keep the link during the frying. Hydrocolloids were not the best match (carboxi and gums). The same thing with the water is possibly happening. We also tried with good quality concentrates of whey in powder form (aprox 80% of protein). Until here is the best we have, good linking, absence of off-flavors and the products keeps the caracteristic when egg powder is used.

Good luck!

Ana

Thanks Ana. Do you dry coated product before frying or fry them just after coating?

I will explain you our tests. Basically beef (often buttock muscles) or chicken breast cut in fine pieces is moistened in a mix of water, flour (extruded or not extruded is the same thing and is only used as a visual texturizer of the mix) and whey (in approx a 15%) which is prepared 30' minutes before use. The mentioned mix is used as a substitute of egg. Then a mix of dry cereals (the simile breading) is used as the coating and the product is ready for frying. A time of waiting between the preparation and the frying can make an improvement in the linking of the coating (1,5 h). In Argentina this product is called "milanesa" and the Japanese version is "panko".

thank you all. I have downloaded the article, thanks Felipe. If you can suggest also other literature on the application of coatings for fat reduction uptake, I would be thankful.

Fat reduction can be carried out by treating the product with water as fat is hydrphobic in nature. People have tried super heated steam treatment to the product and it reduces fat absorption during drying. Though SSH treatment started for application in drying. You can download a paper written by C. Primo-Martín and H. van Deventer

Fabio, this is an interesting study. I work with bakery products and while quite different than your application I have some thoughts for you. In deep fried donut products fryer oil uptake can be influenced by the addition of soy flour as well as a small amount of soy lecithin. Additionally we have worked with starch products, particulary high amylose starches which form nice films. Finally you might investigate HPMC which rapidly increases in viscosity upon heating and forms a very strong film that can be difficult for oil to penetrate when frying. Best of luck Fabio.

Thank you very much for your comments!!

I hope that it si not too late. I suggest you read the Thesis named "REDUCING FAT ABSORPTION IN FRIED FOODS USING EDIBLE FILMS", Presented by ROBIN WILLIAMS to The Faculty of Graduate Studies of The University of Guelph . You can download it in:

http://www.collectionscanada.gc.ca/obj/s4/f2/dsk2/tape17/PQDD_0020/MQ27555.pdf

Hi Fabio, we worked on addition of fibers into food product to reduce oil uptake during frying. Previous research suggested that more moisture loss in fried food is in correlation with more fat (oil) uptake - from the two mechanism; condensation effect and capillary effect. In our study, the reduction of oil uptake with fiber incorporation was 13-19%. Perhaps you could apply this and manipulate into your edible coating,

Thanks Enric for your interesting link!

Thanks Ida for your reply, do you think that fiber added into food reduces fat absorption by increasing hydrofilicity?

Yup, at different level - water could be held in capillary structures of the fiber due to its surface tension strength n also because water could interact with molecular components of fiber through hydrogen bonding or dipole forms

I am also interested in oil reduction in fried foods. Anybody has interesting results? or published paper? Any updates?

Read this article

Article Quality of deep-fat frying Falafel balls as influenced by va...

Hi Ida, I read your comment on the use of fiber in oil reduction during frying. I am currently working on the use of fibre to reduce oil uptake in a deep fried product. Please can I get a link to download the article of the work you previusly did? Thanks.