SPRAY FAT MP-3 by Riken Vitamin

Fried foods today are so common, and it all comes down to the visual, texture, and sensory experience when differentiating quality fried foods.

The concept of covering a basic food product with some sort of coating before cooking has been around for a long period of Time. A quality coating plays an important role in maximising product yields, while delivering flavour as well as textural and visual differences.

Consumers are more demanding than ever, so getting to market with the perfect coating system that provides the right texture, appearance and eating quality at the right price is key. Consumers need for convenience and the rise in high quality food service products push those demands further.

Coatings provide a variety of new flavors, texture, appearance, and mouthfeel to foods that might be good on their own, but with the addition of a little something extra, become great. A well-chosen breading, batter, or coating can add just the right touch to make a food novel, memorable, and enticing enough to become a favorite “turn to” for consumers
As well as improving texture and taste, the use of deep‐fried coatings improves appearance and shelf‐life.

The loss of crispness is typically due to adsorption of moisture from the atmosphere or water mass transfer from the internal components

Riken Vitamin’s Spratfat MP-3 will help you overcome the challenges in deep fried products:

• Control moisture through the frying process to achieve the perfect texture
• Create an improved crispness for longer time

Texture Analysis of Batter Bits

When you break a batter bit by a texture analyser, having a higher peak & bigger drop explains the nice crunchy texture.

Explanation of the graph:

• MP-3 initial: High peak and big drop
• MP-3 5h: Peak height lowered, but still having a big drop
• Blank initial: Medium height peak and medium drop
• Blank 5h: Peak height lowered, and there is no drop

If there is no or not enough drop, the texture is soggy or chewy.