Enhance yield and improve quality while retaining moisture and reducing the amount of fat uptake in the commercial production of battered, breaded and fried foods.
Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, recently launched InnoBLQ™, a clean label functional protein to improve battered, breaded and fried food applications. Applied topically, immediately after breading and prior to frying, this innovative functional protein system creates a micro barrier around the fried item, reducing the amount of frying oil absorbed into the breading, creating a crispier bite and better product quality. Now, food manufacturers can meet label claims and product attributes consumers desire while also achieving greater yields.
“Consumers continue to indulge in battered, breaded and fried foods,” said Courtney Schwartz, Marketing Director, Kemin Food Technologies – North America. “InnoBLQ™ is a unique solution that provides manufacturers with multiple benefits, including better batter and breading adhesion that allows manufacturers to produce a higher quality product while increasing operational efficiencies, decreasing waste which results in a more consistent product. Additionally, it helps manufacturers develop products that 64% of U.S. adults indicate they are looking for – products made with clean ingredients.”1
The InnoBLQ™ line of functional proteins is a topical ingredient solution that offers manufacturers many exciting benefits, including:
- Improved bite and texture – this Kemin technology will provide an improved texture with a natural taste, appearance and feel.
- Increased yields – InnoBLQ™ helps retain moisture throughout the entire processing and cooking process, potentially increasing yield.
- Reduced fat in finished foods – InnoBLQ™ helps to reduce the total added fat, up to 50% depending on the application, as the microbarrier formed via topical application reduces overall oil absorption into the product.
- Clean label – InnoBLQ™ is available in a variety of forms, each with a specific label depending on final product application (chicken protein, pork protein, lentil and vegetable protein).
“Our research has shown that InnoBLQ™ functional proteins can be used to significantly reduce fat uptake and oil absorption and maintain moisture,” said Steve Kelleher, Research Fellow, Kemin Food Technologies – North America. “When applied to mozzarella sticks, we found that plant-based protein InnoBLQ™ worked well in fat blocking and resulted in a product moisture content increase ranging from 6.1-6.9%, an overall fat reduction from 20.8-22.5% in the finished product, and a reduction of oil usage from 31.26-42.18%. We are very excited to share this technology with leading, forward-thinking companies that can benefit from lowering production costs and improving nutrition, through lower fat and increased moisture retention.”
Click here to learn more about how the Kemin portfolio of clean label ingredient solutions can improve yield enhancement, moisture control, shelf-life extension, flavor and color retention, and food safety.
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