DES MOINES, IOWA — Kemin Industries has introduced InnoBLQ. InnoBLQ is a functional protein formulated to improve battered, breaded and fried food applications.
The protein is applied topically, immediately after breading and prior to frying, and produces a micro barrier around the fried item. The barrier reduces the amount of frying oil absorbed into the breading resulting in a crispier product, the company said. InnoBLQ also may provide a cleaner label.
InnoBLQ also may provide improved bite and texture, increased yields, and reduced fat in finished foods, according to Kemin.
