Dos maneras principales de aplizar hidrocoloides en la frituras: There are two main ways of applying hydrocolloids in fried
products. The first is as an aqueous solution forming what is generally known
as “edible coating” on the food to be fried, and the second is as a batter
ingredient in battered or breaded foods (Fiszman & Salvador, 2003).
Edible Coating: An edible coating is defined as a thin layer of edible material applied to the
surface of foods in addition to or as a substitution for natural protective
coatings, able to form a barrier to moisture, oxygen, and solute movement
for the food (Mchugh & Senesi, 2000; Smith, Geeson, & Stow, 1987).
Reduce el Oil Uptake
Edible film: On the
other hand, edible film is defined as a thin layer of edible material formed on
a product surface as a coating or placed (pre-formed) on or between food
components (Krochta & Mulder-Johnston, 1997).
Frying of Food: A Critical Review (2017)
