With an increasing number of consumers adopting a healthier lifestyle, the trend towards buying low-calorie foods has become firmly established.
Three are already many low-fat varieties of all kinds of foods, including yogurts, cold cuts and sauces. The Emsland Group has developed the Embat® product line of coatings for reducing the fat in French fries.
These coatings offer the following advantages when preparing French fries:
- Less fat absorption
- -50% compared to without coating
- -25% compared to using standard coatings
- Homogeneous heat transfer while heating
- 8–10 °C higher core temperature with 10 min. standing time
Fat content
Internal temperature of the french fries 10 min. after frying
You might also be interested in
Soluble dietary fibre – the multitalent polydextrose
When recipes are changed to reduce calories, polydextrose can replace many of the properties that are lost through the reduction of sugar, fat or flour. At the same time, polydextrose is a soluble dietary fibre with outstanding prebiotic properties.
Embat® LF (F10900): new fat-reducing coating for french fries
Physiologically speaking, fat is one of the best sources of energy from food and is even of high nutritional value. There are those that are made up of essential fatty acids and those that are made up of non-essential fatty acids.
