In fried foods,Adding an appropriate amount of food-grade HPMC to fried foods can greatly reduce the intake of oil during frying, reduce the total oil content of fried foods, and improve the taste of fried products and prolong frying. increased oil change intervals, improved yields of fried products and reduced grease costs.
Technical Data Sheet
HPMC can be added to the powder and slurry of fried food, and the thermal gel properties can effectively reduce the oil absorption.
Effectively keep the water loss of fried food and increase its juicy taste.
It can reduce the moisture migration of food during the heat preservation process after frying, and maintain the crispness and taste.
Improve the bonding strength of the batter on the food, effectively inhibit the shedding of the batter during the frying process, thereby increasing the yield.