The better the batter, the bigger the yield!
Our team of researchers at Sonac Product and Application Research Center in the Netherlands (SPARC*) have been working out how to improve the batter used to coat chicken nuggets - one of the most popular snacks in the world. We'd like to share their results with you now.
More to enjoy
The uptake of batter by chicken nuggets is improved by adding a pure chicken protein – QBind Chicken FPP C – to the batter, shows recent research performed at SPARC*.
In addition, our researchers found that by increasing the amount of QBind Chicken FPP C to the batter, they could obtain correspondingly greater frying yields.
Figure 2: increasing the frying yield by increasing the amount of QBind Chicken FPP C in the batter.
This is due to the fact that adding the chicken protein leads to a higher uptake of the batter as well as an increased frying yield. These two factors together result in a significant weight and yield gain for the final, fried nugget.
Figure 3: the total yield of chicken nuggets (pick-up and frying yield combined), is significantly improved when 2% or more of QBind Chicken FPP C is added to the batter.
Key benefits of QBind Chicken FPP C
- Increases batter adhesion and frying yield
- Lower cost-in-use than ISP
- Adds a meaty/chicken taste
- Better texture/cohesion in higher extensions
- Replaces meat, fat and skin
- Clean-label ingredient (replacing MDM, salt or soy)
Add some SPARC* to your recipes!
If you’d like to make the most of your own recipes by adding QBind Chicken FPP C or Sonac’s other animal proteins, we’ll be happy to help. Just contact us to arrange a session in SPARC*, request a sample or simply schedule a meeting.