Mechanism and reduction of fat uptake in deep-fat fried foods

摘要: Over the past 5 years growing demands for reducing fat content of fried foods have greatly stimulated amount research spent on issue uptake during deep-fat frying. The results these efforts are summarized in this review. Most increased understanding mechanism has been brought about by improved imaging techniques. It turns out that is basically determined two mechanisms: condensation effect and capillary effect. Major reductions claimed literature patents found coating batter formulations using various types biopolymers.