Redefining Fried Food with InnoBLQ™ V Dry: A New Standard in Taste, Health, and Efficiency
Fried foods have long been considered a guilty pleasure; however, Kemin Food Technologies is transforming this perspective with InnoBLQ™ V Dry. This innovative, clean-label, plant-based functional protein employs advanced Fat Block Technology, resulting in fried foods that are not only juicier and crispier but also healthier and more efficient for manufacturers to produce.
The science behind InnoBLQ™ V Dry centers on its ability to form a protective barrier around the food during frying. This barrier minimizes oil penetration and water loss, which enhances product texture, reduces fat content, and boosts yield. Because the barrier also helps breading adhere better and reduces residue in fryers, it results in cleaner operations and less downtime.
Results from extensive application tests are impressive. In battered nuggets, InnoBLQ™ V Dry reduced oil uptake by 20 to 25 percent. Breaded chicken wings treated with the solution had 25 percent less fat than untreated controls. Plant-based chicken nuggets saw a 21 percent drop in fat content and significantly cleaner frying oil. Onion rings showed over 10 percent higher yield and 28 percent less fat, while fried mushrooms experienced a 25 percent reduction in oil use. Even donuts benefited, showing an 18 percent drop in fat and better moisture retention.
In addition to enhancing product quality, InnoBLQ™ V Dry also contributes to improved food safety. For instance, French fries treated with this product showed a 50 percent reduction in acrylamide, a harmful substance that forms during high-heat cooking. In the case of instant noodles, acrylamide levels were undetectable after treatment, demonstrating the product's effectiveness in meeting global safety standards.
InnoBLQ™ V Dry is easy to incorporate into existing processes. It is typically hydrated at a concentration of 4 percent in cold water and applied directly to the surface of breaded or battered items before frying. The application can be done by spraying or dipping, allowing manufacturers to choose the method that best suits their needs without requiring significant changes to their processes.
InnoBLQ™ V Dry stands as a compelling innovation for food brands and processors looking to improve product health profiles, consumer satisfaction, and operational performance. As clean-label demands and oil costs continue to rise, this solution is timely, practical, and effective.
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