Cargill Texturisers Launch Fat Replacement System
A new one-to-one bakery fat replacement system developed by Cargill's texturizing solutions business reduces the fat content of a range of baked goods by 10 to 50 per cent (patent application pending).
25/07/07 Many popular bakery products such as cakes, luxury breads and biscuits are traditionally high in fat. In response to today's trend towards healthier eating and fat reduction, manufacturers are currently seeking ways to reduce the fat content of baked goods without compromising texture, taste or existing production processes.
Cargill is now launching TexDesign, a unique solution to reduce fat contents for the commercial bakers, in Europe. TexDesign is a carbohydrate-based fat replacement system that achieves the full functional and sensory characteristics of traditionally baked goods, whilst significantly reducing their fat content. TexDesign is easy to incorporate as a dry mix or cream to replace margarine or oil in a current recipe without the need to modify existing production methods. It lends itself to a wide variety of traditional and contemporary indulgence bakery applications.
Luc Buysse, application manager, bakery, for Cargill's texturizing solutions business, explains, "Our application research has shown that TexDesign can reduce the fat content in pound cakes by 25 per cent, in biscuits by 20 per cent and in luxury breads by up to 50 per cent.”
“Additional functional benefits include a softer texture and longer shelf life for pound cakes. Combined with the fact that TexDesign can be easily integrated in existing production processes, it is today one of the most advanced, convenient and versatile fat replacers available to the commercial baker," Buysse adds.
