For food products that require long shelf life, consistency and temperature stability from searing to freezing, AKUCELL® AF 2785 or AF 2805, with a higher viscosity level, offers the following advantages:

• a decrease of ice crystal growth during deep frozen storage,
  
• a reduction of water vapor 'explosions' in the hot oil and
  
• an increase in elasticity and strength of the layer.

Together with milk and whey proteins, AKUCELL is also used in the batter of fried foods like croquettes to ensure optimum adhesion of breadcrumbs.

For example, a standard recipe for croquettes, based on 0.4-0.6% AKUCELL, has the following composition:

Ingredients	Dosage
· Fat/butter · Flour · Water · Akucell® AF 2785	50 kg 70 kg 300-375 liter 2-3 kg

AKUCELL should be mixed with the flour and/or starch and the other dry ingredients. This blend must be thoroughly mixed through the hot fat (180°C). The mixture should be maintained at a temperature of 120°C for 20 minutes, after which the water can be gradually added. The end temperature should be approximately 92°C.