Food Grade Methocel F50

Food Grade Methocel F50

The present invention relates to a method for preparing fried food products with a lower fat than conventional fried food products. In particular, the method involves preparing a fried food product having a reduced fat mass formed by frying flour, sugar, yeast, water and polydextrose.

Numerous medical studies have shown a link between heart disease and a diet rich in fat and calories. In addition, it has been shown that high intake of fat causes obesity and its associated problems. Several groups of public health have recommended that consumption of fat in the human diet is reduced, so that no more than 30% of the heat energy comes from fat. Unfortunately, the fat content food provides much of the desirable nutritional qualities such as taste, touch on mouth, aroma and texture.

The health groups are concerned the public interest, particularly by the fact that a proportion significant nutritional contribution of an average adult is made ??with fried foods, which may contain a quite high in fat, since the food tends to absorb half of the frying fat while frying. Still, consumers continue to ask for fried food products because, in general, are perceived as more palatable. Therefore, the food industry has continually sought ways to produce food fried that are comparable in both taste and quality to conventional fried foods, but also have a lower fat content and calories. Recently, many methods have been proposed to produce fried foods with less fat. Some methods attempt to form a film or coating on the foodstuff or the raw dough to provide a barrier to the uptake of the frying fat medium. Other methods reduce the fat content of foods fried including a food additive in a dough or batter to reduce the fat content of food product fried

Properties of Methocel

Cold viscosity

Surfactant activity

Water binding

Gelation hot

Synergy with starches

Emulsification, surfactant activity

PH stability

Hydration cold

Cold viscosity

Water binding

Water retention

Uses of Methocel F-50

The following listings show the different product grades of METHOCEL Food Gums most commonly specified for various applications.

Used in bakery products to;

• Improves baked volume and appearance of crumb

• Reduces dryness, adds moist, shortening-like texture

• Achieves greater crumb structure uniformity

• Improves moisture retention and moisture distribution, extends shelf life

• Can reduce toughness caused by microwave heating

• Excellent barrier properties for frozen layer cakes, icing, and fillings

• Reduces surface stickiness

• Enhances structure and texture without increasing toughness

• Contributes body and texture normally associated with full-gluten wheat flour breads

• Inhibits oil absorption during frying

• Improves dough release from processing equipment

• Binding properties improve strength and flexibility in flour products

• Pancakes and waffles are lighter, with more uniform surface texture and color

• Waffles exhibit excellent mold release

• Corn grinding aid to increase throughput and reduce power consumption.

Used in beverages to;

• Offers suspension distinctiveness under broad variety of temperatures without oily mouth-feel

• Provides excellent ice crystal control in smoothies

• In instant cappuccinos, quickly provides stable foam

• Demonstrates compatibility with hydro alcoholic solutions

• Provides rich body for shakes without masking flavor

• Compatible ...