Physiologically speaking, fat is one of the best sources of energy from food and is even of high nutritional value. However, not all fats are equal: there are those that are made up of essential fatty acids, which the human body cannot synthesize by itself, and those that are made up of non-essential fatty acids.
Unfortunately, most of the fat consumed in Western civilization is the “unhealthy” kind – made up of saturated fatty acids that become unhealthy when eaten to excess. We also know that if we take in too much energy in the form of calories, then we will put on weight. Accordingly, the trend towards buying low-calorie foods continues to grow.
To satisfy this trend, our partner the Emsland Group has developed the new coating product Embat® LF (F10900). This product reduces fat absorption to roughly 50% of that of uncoated french fries, and achieves 25% better fat absorption reduction than a standard french fry coating. Another benefit of this product is longer heat retention. After 10 minutes of storage under a heat lamp, french fries coated with Embat® LF (F10900) retain a much higher internal temperature than fries with a standard coating. This difference is an impressive 8 °C to 10 °C higher.
