ABSTRACT
With the increase in obesity and the association of obesity and other health concerns with fried food consumption, the fried food industry is trying to find technologies to limit the fat uptake in fried foods. In the 1990s, the industry attempted to develop low-fat and low-calorie products but found them to be less acceptable due to a compromise in taste by fat and sugar substitutes. The food industry is still trying to reduce the fat uptake in fried foods as a means to achieve a quality product comparable to the traditional fried products but which can be perceived as healthy for consumption.
