Discussion on the Oil Control Mechanism of Methyl and Hydroxypropyl Methyl Cellulose in Fried Food

In recent years, more and more experts and scholars have published articles pointing out the potential harm of fried food to people's health, including eating fried food can lead to obesity, diabetes, coronary heart disease and high blood pressure. Statistics show that there are as many as 300,000 people in the United States who die from obesity caused by fried food every year. In China, although people pay more and more attention to the concept of health, the unique taste and convenience of fried food still deeply grasp the psychology of children and young people. Since we can't resist the temptation of fried food, is there any fried food that is healthier or less harmful to the body and still maintains a crispy taste? The answer is yes, using methyl cellulose and hydroxypropyl methyl Cellulose can effectively reduce the fat content of fried foods, thereby reducing the risk of obesity and other diseases caused by it.

Methyl cellulose ethers include but are not limited to methyl cellulose (MC) and hydroxypropyl methyl cellulose (HPMC), which are made of natural cellulose (wood pulp and refined cotton, etc.) after alkalization and etherification It is a kind of non-ionic polymer water-soluble polymer produced after the etherification reaction of the agent (methane chloride and propylene oxide, etc.), and then neutralization, washing, centrifugation, drying, grinding and other processes.

Compared with other water-soluble edible colloids, methylcellulose has two unique characteristics: reversible thermal gelation and aqueous surface activity. Generally speaking, the viscosity of most edible colloids will decrease with the increase of temperature (Figure 2), while methyl cellulose will gradually produce dense or loose gels at different gel temperatures with the increase of temperature , so that the viscosity continues to rise, playing the role of thermal thickening. At the same time, this process is reversible. When the temperature drops and cools down, the gel will gradually disappear and the solution will return to its original state. On the other hand, dissolving methyl cellulose in water can significantly reduce the interfacial tension of water, has certain surface activity, and has good film-forming properties.

So how does methyl cellulose effectively reduce the fat content in fried foods? Let's first look at the two main mechanisms of fat intake in fried foods during and after frying. The first mechanism of action is called the water loss mechanism. There is a direct relationship between fat intake and water loss from food skin. During the frying process, the water in the pores on the surface of the food begins to evaporate, and as the water continues to be lost, the spaces in the pore glands are absorbed and filled by the hot oil. In other words, only when the water in the pores has evaporated leaves room for the oil to penetrate the food's surface. Another mechanism of action is called the condensation mechanism. This mechanism is that after the frying process is over, due to the rapid drop of the ambient temperature, the air in the pores on the food surface cools rapidly, and the pressure decreases. oil content. Now let's discuss the role that methylcellulose plays in this. When methylcellulose exists, on the one hand, as the temperature rises, a gel is formed to quickly fill the pores of the epidermis, thereby preventing oil from entering the epidermis. On the other hand, the gel formed during the frying process covers the surface of the food with a film. Even after the frying process is over, this film can effectively prevent the pores of the skin from directly contacting the ambient air, avoiding the damage caused by the pressure difference between the inside and outside. Bring about further fat intake.

The protective layer formed by methyl cellulose during the frying process, on the one hand, prevents the oil from penetrating into the outer skin of the food, and on the other hand, can reduce the excessive evaporation of moisture inside the food. Food health. Of course, in practical applications, different brands are selected according to different fried products, including food types, oil temperature, external dimensions, etc., and no further discussion will be made here.

To sum up, the application of methyl cellulose in fried food, due to its unique reversible thermal gel and surface activity, forms a continuous and dense gel film on the surface of the food, which to a certain extent blocks the food from the external substances ( water and oil) exchange, which not only effectively reduces the oil content, but also brings the following benefits:

(1) Improve the taste of fried products;

(2) Extend the oil change cycle of frying oil;

(3) Improve the yield of fried products;

(4) Control and reduce the cost of fried products.

Food tastes and preferences may vary regionally, but improving health is a global desire. Fried foods are popular food items around the world, yet consumers expect fried foods to be less oily while maintaining great taste and texture. Reducing fat intake during frying not only results in healthier food but also reduces production costs. It is for this reason that Ashland uses its global influence and rich experience in the food industry to join hands with our Chinese customers to develop solutions suitable for the region. Reduced use of sugar and oil, reduced fat content are among the many benefits of using our products.