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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use tempura batter to provide a crispy texture and a golden-brown appearance to …
What it is
Tempura batter is a light, airy coating used for deep-frying seafood and vegetables. It is typically made from a mixture of flour, egg, and ice-cold water, which creates a crisp and delicate crust when fried.
Why it's used
Manufacturers use tempura batter to provide a crispy texture and a golden-brown appearance to fried foods. It is most commonly found in Japanese cuisine, particularly with shrimp, fish, and various vegetables.
Health notes
Tempura batter itself is not typically evaluated as a standalone ingredient by regulatory bodies like the FDA, as its components (flour, egg, water) are common food staples. The health implications are generally related to the frying process and the type of oil used, which can increase fat and calorie content. Deep-fried foods are best consumed in moderation as part of a balanced diet.
Allergen info
Tempura batter contains egg and wheat, both of which are among the 9 FDA major allergens. It may also contain gluten from the wheat flour.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.