| Fried Chicken | Back to Product Applications |
REDUCED FAT ABSORPTION DURING FRYING
With comparable or improved eating qualities to full fat products
Citri-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®
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Example Formulas |
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Item Name |
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Control (lbs) |
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Citri-Fi |
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Pastry Flour |
100 |
100 |
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Starch |
11.61 |
11.61 |
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Salt |
7.74 |
7.74 |
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Black Pepper |
5.16 |
5.16 |
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Onion Powder |
2.58 |
2.58 |
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Garlic Powder |
1.94 |
1.94 |
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Water |
258.00 |
301.56 |
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Citri-Fi® 200 |
4.84 |
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Total |
387.03 |
435.43 |
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| Fried Chicken Fat Content - Post Frying |
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Control
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12.00% | ||||
| Citri-Fi® 200 (10% less fat) |
10.80% | ||||
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