Reduction of fat in fried batter coatings with powdered cellulose

The fat contents of fried batter coatings were reduced significantly (7–28%) when 1% powdered cellulose (fiber length in excess of 100 microns) was incorporated into the batter. In addition, moisture and dry material contents were increased significantly in these coatings. Although fat reductions were observed in both shortening and oil, cellulose had a greater effect in shortening. The decrease in fat and increase in moisture could be due to hydrogen bonds forming between water molecules and cellulose fibers. Results from water and oil retention capacities indicate that powdered cellulose is more hydrophilic than lipophilic. This could also restrict the displacement of water by fat during frying.