Abstract
Eleven hydrocolloid materials including gelatine, gellan gum, κ-carrageenan-konjac-blend, locust bean gum, methyl cellulose (MC), microcrystalline cellulose, pectin (three types), sodium caseinate, soy protein isolate (SPI), vital wheat gluten and whey protein isolate (WPI) were compared for their film forming ability, suitability for fried foods, and water and fat transfer properties. Various selected formulations and preparation methods were investigated for their effectiveness, and for their heat stability on a product made from a pastry-mix. Gelatine, wheat gluten and sodium caseinate were not suitable in single material coating. The SPI, WPI and MC were the best materials for coating to reduce fat uptake during frying. Composite films of two to three materials in multiple coatings or a single coating with mixed materials were also evaluated. Multiple coatings provided large film thicknesses. SPI/MC and SPI/WPI mixed coatings provided the highest index value (reduction in fat uptake/decrease of water loss), and reduced the fat uptake up to 99.8%.
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