Cut fat by 70% with inulin with same taste

Inulin could cut the fat content of bakery products by as much as 70% whilst maintaining taste and functionality, according to a new study published in the Journal of Food Science. The study reports that researchers at the University Politècnica de València, Spain tested the effects and physicochemical properties of replacing fats in a sponge cake with inulin – naturally occurring fibres produced by plants, such as chicory.

The scientists were able to successfully cut the fat content of the sponge cake by as much as 70% without reducing the quality of the cake.

The researchers alluded to the commercial potential of using inulin as a replacement for fats and oils in bakery products: “These high-quality products can be labelled as ‘reduced in fat’ according to US FDA and EU regulations.”

The scientists said that the food industry could play an important role in promoting a healthier diet by using inulin instead of fats and oils.

“Because of diet and health concerns, consumers have been urged to consume less fat and more food containing complex carbohydrates,” said the study.

“As fat has the highest energetic value of all major food constituents, a promising way for the food industry to provide advantageous food is to replace fat by dietary fibre.

“So, in response to dietary guidelines and health goals, the food industry has introduced a variety of innovative food products designed to help consumers lower their fat intake.”