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Pregled bibliografske jedinice broj: 876436

Edible coatings minimize fat uptake in deep fat fried products : A review

Kurek, Mia; Ščetar, Mario; Galić, Kata
Edible coatings minimize fat uptake in deep fat fried products : A review // Food hydrocolloids, 71 (2017), 225-235 doi:10.1016/j.foodhyd.2017.05.006 (međunarodna recenzija, pregledni rad, znanstveni)

Edible coatings minimize fat uptake in deep fat fried products : A review

Kurek, Mia ; Ščetar, Mario ; Galić, Kata

Food hydrocolloids (0268-005X) 71 (2017); 225-235

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
Deep fat frying, Edible coating, Fat reduction, Thermogelling

In the past decades, edible coatings are successful used as a tool to reduce the fat uptake in deep fat fried food products. Significant interests is captured by the scientific society and the food industry sector in order to find the adequate formulation design, film forming polymer properties, components to improve adhesion and active properties. Hydrocolloid coatings can reduce the excessive oil uptake due to their interesting thermogelling properties and at the same time they are invisible and have no negative influence on the sensory attributes of fried foodstuff. Even more, fried products have low fat content with improved nutritional values, higher crispiness and better palatability. This article emphasizes the importance of adequate formulation design for a given product and its action mechanism. Different edible coating materials and their effectiveness on fried food are reviewed. Food items, such as potatoes, meat, fruit and vegetables are covered. Synergistic action with other pre-treatment technologies is also described. It is to expect that edible oil barrier coatings will become an essential strategy for launching healthier fried products and therefore they might be interesting for increasing the profit margins for snack industry.

Izvorni jezik

Znanstvena područja
Prehrambena tehnologija


Prehrambeno-biotehnološki fakultet, Zagreb

Časopis indeksira:

  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus