NutriLean Makes Deep Frying Healthier

Food technologists at Proteus Industries have developed a fish-protein based coating, which can be sprayed onto food or mixed into a batter, so that they absorb less fat during cooking.

The protein solution is extracted from fish muscle. When coated onto the fish it forms a barrier, locking in taste and moisture, but blocking out fat and carbohydrates. “These protein molecules after we treat them and extract them the way we do, they form these very, very, micro-thin films that — when they are sprayed onto the surface — become this invisible, impenetrable, film that forms on the surface,” Kelleher says.

The protein molecules go through a treatment process. Water and other ingredients are filtered then added to the batter. Kelleher says the finished product has 25-percent to 75-percent less fat. Plus the added protein cuts down the carbohydrates by 15 percent.

They say the protein coating, marketed under the brand NutriLean, may also be used in other food items such as chicken and other meat, and possibly even potato chips, too.

Read this report with accompanying video for more info.