Methylcellulose in Batters Helps Create Healthier Fried Foods

Recent research conducted by Spanish researchers at the Instituto de Agroquímica y Tecnología de Alimentos has reinforced the fact that adding methylcellulose to batters reduces the absorption of fat during frying. This measure eliminates the need for a prefrying step, thereby resulting in healthier fried foods. The results of this research were published in Food Hydrocolloids, online ahead of the print edition.

Researchers added methylcellulose (Methocel A15C from Dow Chemical Company, Midland, MI) to thermal gelified batters for pork patties, marrow, cheese and squid. They then tested the performance and acceptability of the batter on fried foods created without a prefrying step, as compared to those that underwent prefrying.

Methylcellulose performed effectively to reduce the amount of fat absorbed during frying in a wide variety of battered food items (marrow, pork meat, cheese and squid) obtained by conventional processes and by a process without prefrying, note the researchers.

The tested foodsboth prefried and notwere evaluated for appearance, crispness, oiliness, flavor and overall acceptability by 50 consumers. All of the foods were deemed acceptable by the consumers.