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Fried Chicken Back to Product Applications

REDUCED FAT ABSORPTION DURING FRYING

With comparable or improved eating qualities to full fat products

Fried ChickenCitri-Fi® Citri-Fi® can be simply added at 1.25% overall percentage as a cost effective solution to reduce the amount of fat that is absorbed during frying.
Water: The amount of additional water to attain proper batter consistency, eating qualities, and volume was found to be 9 times the weight of Citri-Fi®

Example Formulas
Item Name
Control (lbs)
Citri-Fi
 
Pastry Flour
 
100
  
100
 
Starch
  
11.61
  
11.61
 
Salt
  
7.74
7.74
 
Black Pepper
 
5.16
5.16
 
Onion Powder
 
2.58
2.58
 
Garlic Powder
 
1.94
1.94
 
Water
  
258.00
279.77
 
Citri-Fi® 200
     
2.42
           
    Fried Chicken
Fat Content - Post Frying
   
Control
 12.00%
 
Citri-Fi® 200
(10% less fat) 		10.80%