Phospholipids in Fried foods
Fried foods (French fries, fried chicken, potato chips) absorb excessive oil during frying, leading to high calorie content and greasy mouthfeel. Phospholipids help reduce oil absorption while maintaining crispness.
- Example: French Fries/Potato Chips:
- Addition method: Soak the raw potato strips/slices in a dilute phospholipid solution (0.05%–0.1% concentration) for 10–15 minutes before frying.
- Core roles: Forms a thin, uniform film on the surface of potatoes—blocking excessive oil penetration during frying. This reduces oil absorption by ~15%–20% (e.g., from 30% oil content to 24%–25%) while keeping the surface crisp (avoids sogginess).
Other supplier products
|
|
Supply Phosphatidylserine |
Phosphatidylserine is a kind of phosphatidylserine. Pure phosphatidylserine powder is a white waxy solid, which can be dissolved in most non-polar ... |
|
|
Safe Supplement Phosphatidylserine |
Phosphatidylserine helps increase the production of dopamine. What is dopamine? It's a neurotransmitter that helps regulate mood, and people with a... |
|
|
Phosphatidylserine’s Performance Advantages |
Key Features That Amplify phosphatidylserine’s Performance AdvantagesSynergy with other nutrients: Phosphatidylserine works synergistically w... |
|
|
Phospholipids as Antioxidants and Shelf Life Extenders |
Phospholipids (especially those containing unsaturated fatty acids and tocopherols) exhibit mild antioxidant activity and can synergize with other ... |
|
|
High purity Phospholipid |
Typical Applications of phospholipids: Chocolate & Confectionery: Chocolate is an oil-in-water emulsion (cocoa butter = oil; sugar/cocoa solids... |
All supplier products
Same products
