All industries
Batters and coatings
Adhesion, a continuous film, and survival after freezing
Why native starch is not enough
A coating has to do two opposing things at once: adhere to a wet surface, and form a film in hot oil that neither cracks nor lets oil through. Native starch is too viscous to coat evenly and its film retrogrades and turns brittle on cooling. Oxidation lowers the viscosity, and the carboxyl groups raise adhesion and film continuity.
Stresses the starch must survive
A wet, cold product surface at coating
Thermal shock in hot oil
Freezing and long storage before final frying
Reheating in an oven or microwave
Grades commonly used here
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