Batters enhance the sensory quality of fried foods, so it’s no surprise they are popular both commercially and in the home. But high oil consumption from commonly used batters when fried can pose a challenge to healthy weight maintenance. Rice flours have the unique property of being resistant to oil uptake. The new batter, called ChoiceBatter, is based on a recipe of long-grain rice flour and small amounts of other specially modified rice ingredients, and absorbs only about half as much oil during frying than wheat batters.
A new rice batter product developed and patented by the U.S. Dept. of Agriculture’s Agricultural Research Service (ARS) is now being marketed by a Maryland company under an exclusive license from ARS. The batter, which is being sold by CrispTek, LLC of Columbia, Md., absorbs up to 50% less cooking oil than traditional batters. The technology was developed by chemists Fred Shih and Kim Daigle in the Food Processing and Sensory Quality Research Unit of ARS’ Southern Regional Research Center in New Orleans, La.