Effective Methods Used in the Coating of Fried Potato Products
In potato chips and French fries production, the industry’s key players are looking at coating agents as an effective way to satisfy consumer preferences as well as tackle health concerns.
When it comes to giving a product more texture or crunch, breadcrumbs are one example of a popular coating agent. Breadcrumbs can be used to coat potato pancakes or croquettes for a crisp, golden-brown exterior. Cornmeal is another favorite potato coating.
Besides giving the product more texture or crunch, coating agents also prevent potatoes from clinging to one another, which can be an issue in the potato frying industry. Flour is another typical coating used in potato processing. Flour can be used to coat potatoes before frying or baking to create a crisp exterior and prevent sticking.
The Flavor Application Solution
Another important aspect of meeting customer expectations is flavor application. Experts say that electrostatics outperform more conventional tumbling drum methods of flavor application because a high degree of consistency of coating is necessary to produce good taste and flavor. This type of application ensures minimal product waste and fall-off, making it a win-win situation.
Electrostatics produces a ‘wraparound’ effect, which ensures that every part of the product is coated uniformly. This allows customers to taste flavor throughout the product rather than discovering that half of the coating has fallen off to the bottom of the packet.
“Electrostatics is already well-established but there is huge potential for it to grow still further. Over the last two decades, we have seen market demand increase as more and more people recognize the benefits it can deliver, but there are more opportunities. As manufacturers and food processors continue to look for cost savings and efficiencies combined with an improved customer experience, we believe electrostatics will take its rightful place at the table as the go-to system for flavor application,” according to Peter King, founder of Spice Application Systems.
Addressing The Fat Content and the Shelf Life Decrease
Deep-frying is used in the industrial processing of potato goods such as potato chips and French fries, resulting in delightful crispy treats. However, depending on the potato variety and processing method, frying can result in an increase in fat content and a decrease in shelf life. To address these issues, researchers and food technologists have created functional coatings that can prevent these issues while also improving overall product quality.
You can read the rest of this article in your complimentary e-copy of Issue 2 of Potato Business Dossier 2023, which you can access by clicking here.
