More Frying, Less Fat with New Cooking Batter
By Rosalie Marion
June 22, 2009
A new rice batter product developed and
patented by the Agricultural Research
Service (ARS) is now being marketed by a Maryland company under an
exclusive license from ARS. The batter absorbs up to 50 percent less cooking
oil than traditional batters.
The batter is being sold by CrispTek,
LLC of Columbia, Md. The technology was developed by chemists
Daigle in the
Processing and Sensory Quality Research Unit of ARS
Regional Research Center in New Orleans, La.
ARS is the principal intramural scientific research agency of the
United States Department of Agriculture
Users can mix the dry product, called ChoiceBatter, with water before
coating and frying foods such as chicken, fish, shrimp, veggies and desserts.
The batter can also be used for grilling and baking. The rice flour-based
batter is cholesterol- and gluten-free, Kosher and available over the Internet
for the first time this month.
Batters enhance the sensory quality of fried foods, so its 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 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.
CrispTek received funding from the Maryland Technology Development
Corporation (TEDCO) during a showcase sponsored jointly by TEDCO and USDA
late last year to help further commercialize the product. The companys
goal is to help consumers reduce the amount of fat and oil they consume.
ChoiceBatter is being sold on CrispTeks website at
The technology was developed as part of the ARS National Research Program
and Utilization of Agricultural Products, which includes projects to
meet consumer needs through the development of value-added food products and