Retained ethanol in fried batters prepared with alcoholic beverages

Pia Snitkjær, Camilla Gregersen, Mikael Agerlin Petersen

Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review


Ethanol concentration in batters prepared with alcoholic beverages was measured upon deep frying, using static headspace GC-MS. The concentration decreased dramatically during the first two minutes of frying resulting in a concentration of maximum 0.28 ± 0.03 g/100 g. Frying for another two minutes had an insignificant effect on the concentrations. The measured concentrations resulted in 0.14 g ethanol per serving, which is considered very low and not problematic for human consumption. When the batter was fried as a coating for fish, the concentrations were slightly higher than when fried alone, namely 0.69 ± 0.21 g/100 g after two minutes of frying.
TidsskriftInternational Journal of Gastronomy and Food Science
Sider (fra-til)77-79
Antal sider3
StatusUdgivet - 1 dec. 2018


  • Alcoholic beverages
  • Deep-frying
  • Ethanol retention
  • Fried batters