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STRATEGIC R & DDDD
STRATEGIC R &
STRATEGIC R &
STRATEGIC R &

Plant Power

in Coating Technology for Fat Content Reduction

Processed foods sometimes need help to protect moisture, texture and appearance. Coatings enable food
manufacturers to present their products in the intended form. They contain starches to help form flexible and
clear protective layers for snacks, bakery, confectionery, vegetables, meat and fish applications.

Starches are used in a variety of batters
and coatings. They help with adhesion, film
forming, regulate pickup and manipulate
texture. Nowaday a wide range of special
starch blends for use in clear coatings of french
fries and other products to enhance crispness,
heat holding stability, form stability and reduce
fat absorption are made available.
Following the trend of consumers expecting
multiple choice options we have developed Starch 1 Starch 1
several seasoning coatings. This batter range
contains spices and flavours resulting in more
visible coating layers. Depending on regional รูปที่/Figure 1 รูปที่/Figure 2
preferences we are able to offer customer
specific blends. calories, we will put on weight. Therefore, the trend is going to buy calorie-reduced foods.
Due to this reason, a new coating product for french fries which reduces the fat absorption
1
New coating for fat reduction and shows a reduced fat content of the french fry has been developed. In comparison to
From a physiological point of view, fat has a french fries without a coating, with the new product , we reach a fat reduction of approx. 50%
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high nutritional value and is one of the largest compared to the french fries which are coated with a standard coating we reach an additional
energy provider relating to nutrients. Fat differs fat reduction of approx. 25%.
according to essential fatty acids – fatty acids, Another benefit of the new product is the improved heat holding time. After a storing
which the human organism cannot synthesize time of 10 minutes under a heating lamp the internal temperature of the Fries is approx.
itself, and not essential fatty acids. 8°C – 10°C higher than from the fries which are coated with a standard product.
The consumption of the unhealthy fats (fats
with saturated fatty acids) is predominant and
becomes unhealthy if the consumption is too ข้อมูลเพิ่มเติม/Additional Information
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high. If we take up too much energy in form of เทคโนโลยีการเคลือบในผลิตภัณฑ์เฟรนช์ฟรายด์ที่ช่วยลดการดูดซับไขมันหลังผ่านการทอด
1 Embat LF new french fries coating for fat reduction from Emsland Group
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