InnoBLQ is designed to improve battered and breaded fried food applications by reducing the amount of frying oil absorbed into breading to create a crispier bite and better product quality.
Kemin Industries (Des Moines, IA) has announced the launch of InnoBLQ, which is a clean label functional protein that is designed to improve battered and breaded fried food applications by reducing the amount of frying oil absorbed into breading to create a crispier bite and better product quality. According to Kemin, the product is applied topically immediately after breading and prior to frying to create a micro barrier. Among the product’s other benefits, InnoBLQ can increase yields by helping retain moisture of finished products, and reducing fat in finished foods by up to 50% depending on the application. Additionally, InnoBLQ is clean label, and available in a variety of forms that depend on the product application, including chicken protein, pork protein, lentil, and vegetable protein.
“Consumers continue to indulge in battered, breaded and fried foods,” said Courtney Schwartz, marketing director, Kemin Food Technologies, North America, in a press release. “InnoBLQ is a unique solution that provides manufacturers with multiple benefits, including better batter and breading adhesion that allows manufacturers to produce a higher quality product while increasing operational efficiencies, decreasing waste which results in a more consistent product. Additionally, it helps manufacturers develop products that 64% of U.S. adults indicate they are looking for – products made with clean ingredients.”
“Our research has shown that InnoBLQ functional proteins can be used to significantly reduce fat uptake and oil absorption and maintain moisture,” said Steve Kelleher, research fellow, Kemin Food Technologies, North America. “When applied to mozzarella sticks, we found that plant-based protein InnoBLQ worked well in fat blocking and resulted in a product moisture content increase ranging from 6.1-6.9%, an overall fat reduction from 20.8-22.5% in the finished product, and a reduction of oil usage from 31.26-42.18%. We are very excited to share this technology with leading, forward-thinking companies that can benefit from lowering production costs and improving nutrition, through lower fat and increased moisture retention.”