Dow pushes new ingredients to reduce fat content in fried foods

Dow's Food Ingredients Division (
Dow Food Solutions
has launched a new
Wellence FR
product, a fat-reducing ingredient from a new production line at its Midland plant in the UK.
The Dow Chemical Co
, which is responsible for marketing the Dow Group, says
Wellence FR
's patented technology is used to reduce fat and fat immersion in fried foods.addition
Wellence FR
to the surface coating reduces fat, as well as the corresponding calories, by more than
35
. This process minimizes the impact on the sensory properties of food."
consumers are always looking for healthier food choices, and we offer customized services that meet their health needs and are easy to implement.


"
,

's new technology, from the lab to the factory, is suitable for a wide range of products, said marc Van Gerwen
, business director of

Foods.
”Marc Van Gerwen
that during the frying process,
Wellence FR
act as a grease barrier and is a global market leader.
FR
is a cellulose-based food collome family based on
Dow
's patented
DPM
technology.
Van Genugten
the company's technology allows dry powder to dissolve in the most appropriate way. For example, the formation of clots can be prevented and mixed and reconciliation can be facilitated.-coated meat and meat likens are potential applications of
Wellence FR
, says mr.
Van Genugten
, and other fried snacks, such as fried potatoes, can also be used with
Wellence FR
."Wellence FR
helps food manufacturers position their products for healthier products, while also giving consumers the flavor and texture of their favorite fried foods.
,"
Spontelli, Dow's marketing
manager,
said.source of this
is
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