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Food Solutions

Caroline SIMON 23rd November 2016

WELLENCE™ Smart Fry: Innovative Ingredients for reducing fat by 30% in fried foods

Food Solutions

What is WELLENCE™ Smart Fry?

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Saguy, Ufheil & Livings, 1998

• Food matrix contains significant amount of moisture

(e.g., Potato contains ~75-85% moisture)

• During the frying process much of the water

evaporates → Leads to voids and capillaries

Background WELLENCE™ Smart Fry

• New range of methylcellulose with faster

hydration and improved film forming properties

WELLENCE™ Smart Fry

Oil Barrier

No Barrier

Mallikarjunan, et al., 1997

Food Solutions

How to use WELLENCE™ Smart Fry?

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WELLENCE™ Smart Fry is based on methyl cellulose technology, it needs to be hydrated in aqueous

systems below 10°C.

Predust / Batter system: Predust / Batter / Breader system: Reformed system:

Food Matrix

Pre-dust

Batter containing

WELLENCE™ Smart Fry

Food Matrix

Pre-dust

Batter

Breader or Breadcrumb

Solution of

WELLENCE™ Smart Fry

Food pieces

Matrix containing

WELLENCE™ Smart Fry

Food Solutions

Using WELLENCE™ Smart Fry in breaded chicken tenders UPSCALE TRIALS

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Pre-Dusting In line breading machine

Breading Breader machine

Batter Coating Batter applicator

Frying Solution Dipping Batter applicator

Dow trials at JBT Food Tech, upscale trials production line – Sandusky (OH, USA) April 2015

Food Solutions

Using WELLENCE™ Smart Fry in breaded chicken tenders UPSCALE TRIALS

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Plant trials samples, assessed in Midland, April 2015

Control WELLENCE™ Smart Fry 60 solution

dipping

Fat reduction results after finish frying (Soxhlet analysis)

1,05% WELLENCE™ Smart Fry 60 in the solution =

~0,11% of WELLENCE™ Smart Fry 60 in the final chicken

tender product WELLENCE™ Smart Fry 60 was added via a clear coat

solution (1%) on top of the breader

~30% Fat Reduction

Par-frying: 185°C, 40s

Finish-frying: 174°C, 4min45s

Food Solutions

Using WELLENCE™ Smart Fry in breaded chicken tenders UPSCALE TRIALS

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Overall productliking

Crispiness Crunchiness Overall textureliking

Juiciness ofchicken

Control Sample with WELLENCE™ FR 60 (added via dipping solution)

Sensory evaluation at Ohio state

university in May 2015:

• With 150 people

• Using a 9 point hedonic liking scale

Food Solutions

Using WELLENCE™ Smart Fry in tempura chicken tenders UPSCALE TRIALS

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Control with guar gum Tempura system with

WELLENCE™ Smart Fry 60 April 2015

Batter with 1%

WELLENCE™ Smart

Fry 60

CONTROL – batter

with guar gum

WELLENCE™ Smart Fry 60 was also tested in a

tempura coating

(predust / batter / breader / batter)

~34% Fat Reduction

Fat reduction results after finish frying (Soxhlet analysis)

1% of WELLENCE™ Smart Fry 60 in the batters

Food Solutions

Using WELLENCE™ Smart Fry in breaded fish Lab data

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Full Fat Control WELLENCE™ Smart Fry 900

(0,5% solution sprayed on the coating)

Additional benefits: • Reduce or eliminate coating ruptures during frying, resulting in smoother, intact coating • Improve moistness in fish, better eating quality

Fat content comparison of WELLENCE™ coated vs. Control

breaded fried fish (Soxhlet analysis)

Par-frying: 185°C, 40s

Finish-frying: 185°C, 3min15s

Internal trials, Midland - Jan 2015

Control WELLENCE™

Smart Fry 900

~40% Fat Reduction

Food Solutions

Using WELLENCE™ Smart Fry in tempura shrimp Lab data

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Control

Sample B

29% fat reduction

Sample A

36% fat reduction

For applications with multiple passes of batter coating, optimum fat reduction can be achieved by just adding

WELLENCE™ Smart Fry 60 in the outermost surface coating

9.55%

6.74%

6.10%

Fat content comparison of WELLENCE™ battered vs. Guar battered

tempura shrimp (Soxhlet analysis)

Control: Tempura batters with 0.2% guar

Sample A: Batter 1 with 0,2% guar / Batter 2 with 1% WELLENCE™ Smart Fry 60

Sample B: Both batters with 1% WELLENCE™ Smart Fry 60

Internal trials, Midland - 2015

Control

with guar Sample A Sample B

Food Solutions

Using WELLENCE™ Smart Fry in reformed matrix – potato tots Lab data

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Control Sample with 0,25%

WELLENCE™ Smart Fry 750

Internal trials – Midland, April 2015

22.3%

11.9%

~47% fat reduction

0,2% WELLENCE™

Smart Fry 900 Control

Control 0,2 WELLENCE™ Smart Fry 900

WELLENCE™ Smart Fry can be added

directly into the matrix of potato pieces.

Fat reduction results after finish frying (Soxhlet analysis)

Food Solutions

Conclusions

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Up to 30% (or more) fat and

calorie reduction in fried foods

WELLENCE™ Smart Fry forms a

barrier against oil absorption

during frying

Additional benefits:

improved final yield, juicier product and

crispier coating

Performance validated

through a scale-up process

Reduce coating “blow off”

during frying to reduce rate of

frying oil degradation

Improved coating adhesion

and integrity during frying

Thank You

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Food Solutions

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and may change with time, Customer is responsible for determining whether products and the information in this document are appropriate for Customer’s use and for ensuring that

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sale and/or available in all geographies where Dow is represented. The claims made may not have been approved for use in all countries. Dow assumes no obligation or liability for

the information in this document. References to “Dow” or the “Company” mean the Dow legal entity selling the products to Customer unless otherwise expressly noted. NO

WARRANTIES ARE GIVEN; ALL IMPLIED WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE ARE EXPRESSLY EXCLUDED.

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