A solution looking for a problem

Low-Fat Fried Food? — Food Chemist Develops Protein-Based Batter for Healthier Frying

Understanding the bittersweet fondness for fried cuisine, Kelleher invented a way to cook low-fat, fried food.

The protein solution is extracted from fish muscle. When coated onto the fish it forms a barrier, locking in taste and moisture, but blocking out fat and carbohydrates. “These protein molecules after we treat them and extract them the way we do, they form these very, very, micro-thin films that — when they are sprayed onto the surface — become this invisible, impenetrable, film that forms on the surface,” Kelleher says.

Of course, if you cook fried food properly, the steam escaping from the surface keep the oil from penetrating. But if you’re an industrial processor trying to cut costs by mass batch cooking without decent controls, go for it…

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