Low-Fat Fried Food? Food Chemist Develops Protein-Based Batter for Healthier Frying

http://www.sciencedaily.com/videos/2...fried_food.htm

Low-Fat Fried Food?

Food Chemist Develops Protein-Based Batter for Healthier Frying
January 1, 2006 - Deep-fried fish could get healthier with a new
protein-based batter extracted from the muscle of discarded fish parts. When
coated onto the fish it forms a barrier, locking in taste and moisture while
blocking out fat.

GLOUCESTER, Mass.--Low-fat, fried food sounds like a contradiction, but
those types of products may soon be popping up at your local grocer.

Fish sticks slathered in oil and deep-fried are tasty, but the after-effects
can take a toll on your waistline. The love affair with food usually ends
when it's time to weigh in. Now, a new discovery may tip the scales in your
favor when it comes to eating some of your favorite fried foods.

Stephen Kelleher, a food chemist at Proteus Industries in Gloucester, Mass.,
says, "People like fried food, but there's a lot of bad things associated
with fried food." Understanding the bittersweet fondness for fried cuisine,
Kelleher invented a way to cook low-fat, fried food.

The protein solution is extracted from fish muscle. When coated onto the
fish it forms a barrier, locking in taste and moisture, but blocking out fat
and carbohydrates. "These protein molecules after we treat them and extract
them the way we do, they form these very, very, micro-thin films that --
when they are sprayed onto the surface -- become this invisible,
impenetrable, film that forms on the surface," Kelleher says.

The protein molecules go through a treatment process. Water and other
ingredients are filtered then added to the batter. Kelleher says the
finished product has 25-percent to 75-percent less fat. Plus the added
protein cuts down the carbohydrates by 15 percent.

When put to the test, comparing traditional fried batter to the special
protein coating, both food tasters agreed there was nothing fishy about the
low-fat, fried meal.

The process is FDA approved and can be used to fry low-fat chicken, too.
They are also testing the application on other foods, like potato chips.

--

Ken

"Buddhism elucidates why we are sentient."
"Buddhism follows thought throughout the Universe."
"Karma means that you don't get away with anything."

On Nov 11, 10:54 pm, "Ken Kubos" wrote:
http://www.sciencedaily.com/videos/2...fried_food.htm

Low-Fat Fried Food?

Food Chemist Develops Protein-Based Batter for Healthier Frying
January 1, 2006 - Deep-fried fish could get healthier with a new
protein-based batter extracted from the muscle of discarded fish parts. When
coated onto the fish it forms a barrier, locking in taste and moisture while
blocking out fat.

GLOUCESTER, Mass.--Low-fat, fried food sounds like a contradiction, but
those types of products may soon be popping up at your local grocer.

Fish sticks slathered in oil and deep-fried are tasty, but the after-effects
can take a toll on your waistline. The love affair with food usually ends
when it's time to weigh in. Now, a new discovery may tip the scales in your
favor when it comes to eating some of your favorite fried foods.

Stephen Kelleher, a food chemist at Proteus Industries in Gloucester, Mass.,
says, "People like fried food, but there's a lot of bad things associated
with fried food." Understanding the bittersweet fondness for fried cuisine,
Kelleher invented a way to cook low-fat, fried food.

The protein solution is extracted from fish muscle. When coated onto the
fish it forms a barrier, locking in taste and moisture, but blocking out fat
and carbohydrates. "These protein molecules after we treat them and extract
them the way we do, they form these very, very, micro-thin films that --
when they are sprayed onto the surface -- become this invisible,
impenetrable, film that forms on the surface," Kelleher says.

The protein molecules go through a treatment process. Water and other
ingredients are filtered then added to the batter. Kelleher says the
finished product has 25-percent to 75-percent less fat. Plus the added
protein cuts down the carbohydrates by 15 percent.

When put to the test, comparing traditional fried batter to the special
protein coating, both food tasters agreed there was nothing fishy about the
low-fat, fried meal.

The process is FDA approved and can be used to fry low-fat chicken, too.
They are also testing the application on other foods, like potato chips.

--

Ken

"Buddhism elucidates why we are sentient."
"Buddhism follows thought throughout the Universe."
"Karma means that you don't get away with anything."

Sounds like a neat and usefull new product. The only odd part is the
sentence about locking out carbs. Obviously, there are no carbs to
lockout. I think what they mean is that the coating itself is LC.

Google said that Proteus Ind. has a web site at:
http://www.proteusindustries.com/

and Stephen D. Kelleher, Ph.D. the chief scientist:
http://www.proteusindustries.com/about_us_bios.html

--

Ken

"Buddhism elucidates why we are sentient."
"Buddhism follows thought throughout the Universe."
"Karma means that you don't get away with anything."

wrote in message
ups.com...
| On Nov 11, 10:54 pm, "Ken Kubos" wrote:
| http://www.sciencedaily.com/videos/2...fried_food.htm
|
| Low-Fat Fried Food?
|
| Food Chemist Develops Protein-Based Batter for Healthier Frying
| January 1, 2006 - Deep-fried fish could get healthier with a new
| protein-based batter extracted from the muscle of discarded fish parts.
When
| coated onto the fish it forms a barrier, locking in taste and moisture
while
| blocking out fat.
|| Sounds like a neat and usefull new product. The only odd part is the
| sentence about locking out carbs. Obviously, there are no carbs to
| lockout. I think what they mean is that the coating itself is LC.
|