Rebozados - Hidrocoloides

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Hydrocolloid en Khymos
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Cocineros.info

Hydrocolloids are added to the breading/batter system to serve two main purposes: to control viscosity and the water holding capacity of the system (Rimac-Brncic et al., 2004). This helps create a network of structures that minimizes mass transfer during frying, resulting in reduced oil uptake and the formation of a more desirable texture (Dogan et al., 2005).

Frying of Food: A Critical Review (2017)

Hydrocolloids form gels when heated but return to their original viscosity when cooled (Dziezak, 1991).

The gelation is what promotes the barrier-resistant effect to oil uptake and moisture loss (Mellema, 2003; Meyers & Grazela, 1990)

Frying of Food: A Critical Review (2017)


Methocel

Avocado in charcoal tempura batter using Methocel
Super light and crispy tempura con Methocel.
Batter con Methocel en Chadzilla
Fish and Chips en Chefsteps
Tofu Tempura Sour Cucumber Pure Seaweed Ash
Tofu Tempura Sour Cucumber Pure Seaweed Ash

Additionally, methylcellulose has the ability to bind up to 40 times its weight in water. Therefore, this methylcellulose layer helps prevent moisture loss from the meat and helps to prevent excess uptake of the oil

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