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S. D. KELLEHER, Proteus Industries, Inc., 21 Great Republic Dr., Blackburn Industrial Park, Gloucester, MA 01930 Consumption of nutrient vs. energy-dense foods is considered to be a prudent goal for a healthy life. This was reinforced in the 2005 Dietary Guidelines for Americans. Foods prepared using frying techniques are generally believed to contain too much total fat. Consumption of fried foods, especially with children, has risen steadily over time. Using NutraPure® proteins, an all-natural process was developed to reduce fat in deep-fat fried products as much as 25% (reduced) or 50% (light), with a corresponding reduction in calories from fat and total calories. The extracted proteins are GRAS (Generally Recognized As Safe) when mixed into or used as a coating in like-species foods. Label requirements list the proteins as “(species) protein.” The proteins are applied either as a batter additive/replacement or as a coating. Waterfall and spray applications are used to apply the proteins to the surface of the substrate prior to frying. Applications for reducing fat are in the fully fried, par-fried, raw-breaded, and encrusted business categories. In par-fried shrimp, fat percentage has been reduced 40% with a corresponding increase in moisture of 22% vs. controls. Fully cooked, breaded 6 oz chicken patties treated with extracted proteins are found to contain 23% to 48% less fat than the leading national brands in similar product categories. The flavor has been rated clean and excellent by sensory panels, the substrate food found to be moist, the final product undergoes little shrink and holds up well under heat lamps, and the crumb has increased crunch and an attractive bronze color. All are highly desired attributes of fried products. NutraPure® proteins are produced by patented technologies whereby the proteins are extracted from low-value animal muscle and manipulated to effectively act as fat-blocking agents. The technologies are licensed to manufacturers and function effectively with muscle from fish, seafood, beef, pork, and poultry.
Session 21, NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |