Ticaloid MP Solves Deep-Fried Food Challenges
When added to the filling of appetizers such as fish balls, crab cakes, or potato croquettes, Ticaloid MP forms a gel when heated which prevents the individual pieces from breaking apart in the fryer and helps maintain a uniform shape.
01/06/07 Fried foods require special considerations for food manufacturers. Consumers expect uniformity in the coating of each piece and a texture that isn't soggy. This can be difficult to accomplish in the harsh environment of foodservice. TIC Gums new Ticaloid MP can help, the company claims.
Ticaloid MP is a hydrocolloid system that prevents fried food from experiencing "blow-outs" during frying and reduces the amount of oil that is picked up from the fryer. When added to the filling of appetizers such as fish balls, crab cakes, or potato croquettes, Ticaloid MP forms a gel when heated which prevents the individual pieces from breaking apart in the fryer and helps maintain a uniform shape. At the same time, it acts as a barrier which can reduce oil pickup during frying by about 20%.
Ticaloid MP also helps control syneresis, or weeping, in food products such as mashed potatoes and various prepared entrees. The gum system allows for effective water binding in non-heated systems and forms strong gels when a product is heated. Such flexibility is key, says Maureen Akins, food scientist. "This combination provides protection from water loss over a large temperature range," Akins says.
