News Articles Tagged: Fried Foods

The Role of Methyl Cellulose in Reducing Oil Absorption in Fried Foods

Explore how Methyl Cellulose (MC) effectively reduces oil absorption in fried foods, leading to healthier and more appealing products.

Reducing Oil Pick-Up in Fried Foods with Methyl Cellulose: A Manufacturer's Guide

Discover how NINGBO INNO PHARMCHEM CO.,LTD.'s Methyl Cellulose can help reduce oil absorption in fried foods, improving quality and consumer appeal.

Reducing Oil Absorption in Fried Foods with HPMC: A Solution from NINGBO INNO PHARMCHEM CO.,LTD.

Discover how food-grade HPMC from NINGBO INNO PHARMCHEM CO.,LTD. can significantly reduce oil uptake in fried products, offering a healthier option for consumers.