Cellulose Ether Particle Design for Low Oil Uptake in Fried Foods
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Solution Overview
Problem
Existing methods for reducing oil and fat uptake in fried foods, such as those using cellulose ethers, require agglomeration steps or do not achieve sufficient oil reduction, posing health risks due to high fat content.
Innovation Solution
An edible composition comprising starch and cellulose ether particles with specific physical properties, such as a ratio of number volume mean to number surface area mean of not more than 200 micrometers and a volume fraction of fibrous particles of no more than 40%, is used to create a batter or food preparation that significantly reduces oil uptake when fried.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If conventional cellulose ethers are used to reduce oil uptake, then oil reduction is achieved, but additional agglomeration steps are required
Solution Approach 1:
The cellulose ether particles are pre-formed with optimized physical properties (M3.0/M2.0 ratio ≤ 200 μm and fibrous particle volume fraction ≤ 40%) before use in the batter. This preliminary preparation of the cellulose ether particles eliminates the need for additional agglomeration steps during the frying process, while still achieving effective oil uptake reduction of at least 15%.
2Object-affected harmful factors
If conventional cellulose ethers are used, then some oil reduction is achieved, but sufficient oil reduction is not achieved
Solution Approach 1:
The invention changes the physical parameters of the cellulose ether particles, specifically controlling the M3.0/M2.0 ratio to be ≤ 200 μm and the fibrous particle volume fraction to be ≤ 40%. These parameter changes optimize the particles' ability to reduce oil uptake, achieving at least 15% reduction and up to 25% reduction with most preferred particles, which is significantly better than conventional cellulose ethers.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in at least 15% less oil and/or fat uptake in fried foods compared to conventional methods, with the most preferred cellulose ether particles achieving up to 25% reduction in oil uptake.
Implementation Method 1
Cellulose ethers are known for their ability to reduce oil uptake of fried foods
Implementation Method 2
Cellulose ethers are known for their ability to reduce oil uptake of fried foods
Data Source
AI summary
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.