Project – Fat Reduced Deep-Fried Convenience Products

FFCF

Project start January 2008. Expected completion September 2010.

The project will examine the possibilities of establishing fat blocks in deep-fried products via incorporation of, or coating with, starches and hydrocolloids.

Project Objectives

  • Development of a model system for testing the blocking properties of starches and hydrocolloids against fat.
  • Screening of the blocking properties of starches and hydrocolloids against fat.
  • Development of fat reducing convenience products.

Participants

  • Danisco
  • KMC
  • Daloon
  • Royal Greenland
  • Flensted