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InnoBLQ™ – Cleaner, Crispier, and Tastier Fried Foods
InnoBLQ™ is a cutting-edge fat-block solution for breaded and battered fried foods. This plant-based food solution enhances quality and processing by reducing oil usage and fat absorption. As a plant-based protein blend, it helps cut costs, meets clean-label demands, and delivers juicier, crispier, and tastier fried foods.
Kemin's clean-label functional protein meets consumer requirements, reduces input costs, and achieves greater yields.
Key Features
- Blend of Vegetable Proteins: Labeled as "Pea and Lentil Proteins" or "Vegetable Proteins (Pea and Lentil)"
- Protein Structure Modification
- Reduced Oil Usage and Less Fat Absorption: Up to 18% reduction in finished products
- Efficacious Coating System
- Fewer Dregs Produced
Product Benefits
- Plant-Based Solution
- Optimized Performance
- Label Friendly
- Significant Cost Savings for manufacturers and a less greasy mouthfeel for consumers
- Improved NutriScore: Achieve a better score by reducing oil usage and decreasing fat absorption
- Crispier, Juicier, and Tastier Products
- Shorter CIP Duration and Higher Production Efficiency
Cut the Fat with InnoBLQ
Transforming Fried Food with Plant-Based Technology
InnoBLQ is ideal for breaded and battered fried foods. Our vegetable protein blend undergoes modification to enable a fat-block function with optimized performance.
Whether for fast-food chains or packaged frozen products, InnoBLQ reduces oil usage and decreases up to 18% of fat in finished products. This results in cost savings for manufacturers and a less greasy mouthfeel for consumers. The effective coating system ensures a crispier, juicier, and less greasy product.
From a manufacturing perspective, reduced oil uptake leads to fewer dregs in the production line, ensuring shorter clean-in-place (CIP) duration and enhanced production efficiency.
How does InnoBLQ work?
InnoBLQ™ binds and forms a micro barrier film around the substrate.
While frying, the film hardens and forms a protective layer around the substrate. This layer helps increase breading adhesion and reduces residue in oil after frying. Less oil entering the substrate reduces frying oil usage.
Higher moisture retention in the fried products means improved taste and texture and increased yield.
InnoBLQ Product Applications
InnoBLQ is suitable for most fried food products including but not limited to chicken nuggets, fried shrimp, onion rings, fried chicken, battered vegetables, and mozzarella sticks.
Case Study
Efficacy of InnoBLQ™ V Dry in Chicken Nuggets
InnoBLQ V Dry, Kemin’s patent-pending fat-block technology made from plant-based proteins, improves fried food quality while reducing operational costs, increasing yield, and meeting clean label demands.
This study evaluates the fat-blocking efficacy of InnoBLQ V Dry in one of the most consumed products worldwide, chicken nuggets.
InnoBLQ is Part of FrySMART™
FrySMART is a customized shelf-life solutions service. Kemin’s Customer Lab Services (CLS) team supports all phases of testing using advanced accelerated oxidation tests and analytical techniques to detect oil deterioration and select the optimal product and inclusion rate for your oil and fried products.
Achieve Significant Cost Savings with FrySMART Services
Try InnoBLQ for Your Fried Foods
Contact us today to learn how InnoBLQ can benefit you.
Disclaimer:
Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.
Data may vary based on raw materials used and manufacturing processes. Product allowance and labelling may differ based upon government requirements. Certain statements may not be applicable in all geographical regions.
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