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InnoBLQ™ Functional Proteins

Consumers love breaded and fried foods, but only when they are crispy on the outside, tender on the inside-and have a satisfying, less greasy mouthfeel. Beyond this great eating experience, consumers also want labels with ingredients they recognize.

To please consumers and to meet your cost-saving and processing challenges, you need to cut the fat. How? By increasing the quality and yield of your brand's battered, breaded and fried foods, with a clean label solution. See how InnoBLQ™ can help in the video below!



How it Works

InnoBLQ™ is a functional protein developed specifically to help increase the quality and yield of a variety of battered, breaded and fried foods.

It is applied topically to the surface of battered or breaded foods immediately prior to submersion in frying oil. InnoBLQ creates a microbarrier when applied to the surface of fried food, resulting in potential yield increase, reduction in fat in the final product, increased moisture, improved breading adhesion and less greasy mouthfeel with more crispy breading. 


InnoBLQ™ can provide these benefits:

  • Improved Yield - Potential yield increases, with decreased piece count and larger piece size
  • Reduced Costs - A reduction in oil usage and waste with extended oil fry life due to increased breading adhesion, resulting in lower costs
  • Improved Quality and Texture - Can help reduce added fat by up to 50% due to reduced oil uptake, providing a less greasy mouthfeel and increased moisture for consumer-pleasing eating experiences
  • A Clean Label

Not only can Kemin help you achieve your cost-saving goals and solve processing challenges in your brand's battered, breaded and fried foods, we can also offer solutions to protect a variety of foods including bakery & snack, fats & oils, and meat & poultry products.


Want to learn more about InnoBLQ?

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Regulatory compliance varies by region. Consult with your regulatory representative for specific applications and labeling.