Samira Mohamadalinezhad - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Jalal Dehghannya - Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Nazila Abdollahi Kazeminezhad - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
Nasim Alavi Derakhshan - Ms. Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Hydrocolloids have been extensively used in numerous foods, especially in fried foods. The hydrocolloid coatings or different batters formulated with hydrocolloids are of great interests due to their desirable barrier properties to moisture loss and good mechanical characteristics. Thus, a variety of foods have been coated with hydrocolloids to prevent moisture loss, preserve texture, and maintain colour, consequently extending the product shelf-life. Specifically, the hydrocolloid coatings are often known to reduce the oil uptake of fried foods. Since the surface properties of foods affect the oil absorption during frying, the surface modification by the hydrocolloid coatings can contribute to the reduction of the oil uptake during frying. Thus, the aim of this paper was to review the effect of different edible hydrocolloids on oil uptake.

Frying, Oil uptake, Hydrocolloids