Many have experienced the disappointment of seeing a large and apparently juicy hamburger shrink during frying. Nordic Sugar has been exploring a solution to this problem using natural fibre extracted from sugar beet.
Fibrex dietary fibre can reduce frying loss by more than 30%, making it a healthy, clean-label way to make a juicier, more appealing burger, according to Nordic Sugar.
The firm says cooking trials proved that, after frying, the burgers containing the highest dose of Fibrex (1.5%) had lost only 25.4% of their weight, compared with a 37.8% weight loss in the control. The water-retaining functionality of Fibrex formulations was furthermore slightly better than that of the recipes with wheat fibre.
While both fibres were successful in reducing hamburger shrinkage, the sensory evaluation found the juicier appearance of the Fibrex burgers a winner in terms of consumer appeal.
In addition to improving the quality of hamburgers, beefburgers and meatballs, Nordic Sugar says yield improvement due to increased water binding creates a further opportunity for reducing the meat and fat content cutting raw material costs at no expense to quality.
The water-binding property is as unaffected by freezing and thawing as it is by frying.