CARAGUM International announces the launch of a new filmogenic barrier; 100% natural, for breaded deep fat fried products. This solution allows food manufacturers to make significant low fat chicken nuggets, cordon bleu, fish fingers, etc ….
The aim of this development, was to assess the performance of FIBRECOAT® in reducing the lipids absorption of fried breaded products. Nutritional advantages will also be highlighted if useful nutritional claims can be supported. The study has been done on a fish product, as it is one of the widespread breaded product, and as white fish has a very low fat content by itself, allowing the study to assess only the fat uptake due to the frying. However, the barrier effect shown here could be extrapolated to any kind of breaded product.
Spraying an aqueous solution at a level of 25% in FIBRECOAT®, allows to decrease the fat absorption. The best result obtained by using this method, is a reduction of 26.4% of the fat content. FIBRECOAT®, slightly enhance organoleptic properties of the fried breaded product, by improving the crunchiness.
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