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InnoBLQ™ — Functional Proteins

An Innovative Quality Improvement Solution for Battered, Breaded, and Fried Foods

InnoBLQ™ is a functional protein that helps improve breading adhesion, increase moisture retention, and reduce oil uptake in battered, breaded, and fried foods. InnoBLQ can also help increase yield and throughput, all with a clean label. 

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.

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Features and Benefits of Topical Functional Proteins

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Typical Applications

  • Mozzarella Sticks
  • Chicken Tenders
  • Appetizers (mushrooms, pickles, onion rings, etc.)
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Benefits

  • Improved yield
  • Reduced costs
  • Improved quality and texture
  • Clean label appeal
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Features

  • Vegetable protein-based and animal protein-based protein options to help improve labeling for various products
  • Easy to use powder that once rehydrated and applied topically provides multiple benefits

Improve Breading Adhesion and Lock in Moisture

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

InnoBLQ helps improve breading adhesion which can help decrease piece count and increase piece size, therefore improving overall yields. In addition to increasing yield, improved breading adhesion also can help reduce oil usage and waste by reducing residue in frying oil. 

Improve Quality and Increase Yield Gains with Proteus®

Proteus® is a functional protein that is used in meat and poultry to help improve quality, yield, and throughput. It is a dry product that when hydrated and applied as a brine, injected, or massaged helps improve water binding capacity to improve moisture retention and increase yields. 

For Improved Meat and Poultry Yields

Try Protues®

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

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