Promising Approaches to Reduce Oil Uptake of Deep Fat-Fried Foods

All age groups of customers consume a significant amount of fried food products due to their distinct flavor profiles, palatability, affordability, accessibility, and availability. Because frying is mostly a surface phenomenon, altering the product’s surface has been found to be the most effective method of reducing oil uptake. Deep fat frying process is a complex process in which foods are cooked by immersing them in edible oil at a temperature above the boiling point of water. The process of deep fat frying involves heat and mass transfer, structural changes, and temperature gradient between the crust and core of the product. In the previous decade, edible coatings have been utilized to minimize oil uptake in deep fat-fried food products with effectiveness. Identifying the perfect formulation design, film-forming polymer characteristics, and component combinations to enhance adhesion and active qualities required more extensive studies.