Food films are thin biopolymer layers covering food. The properties of biopolymers, such as biodegradability and ability to control dehydration, slow down undesired textural changes and have the capacity to form an adequate barrier against oil absorption into various products. These characteristics have led to using polysaccharides to obtain edible food films.
Biopolymers have a significant role in reducing oil absorption within fried foods. Studies on using biopolymers in food frying have become popular in recent years.
Gellan used in preparing a traditional Indian fried snack known as sev has been researched, and results showed a decrease in oil absorption. As a conclusion, due its thermal gelling property, gellan has the ability to reduce oil absorption. Gellan reduces dehydration and offers less space for oil absorption in food texture during frying.
