Fat Reducing Pastry Launch

An ingredients supplier is preparing to launch a product which they claim can reduce the fat content in sweet and savory shortcrust pastry.

UK company Ulrick & Short say the adapted version of its Delyte F fat replacer ingredient has led to a way of allowing up to 25 per cent fat reduction, mostly from butter but also some shortening.

A rise in granulation has resulted in an increased surface area and water binding activity. The product also reduces cracking and improves elasticity.

The UK ingredients supplier has previously enabled fat reduction in sponge cakes and cream fillings using other products in its Delyte range, but pastry has presented a particular challenge.

Although 25 per cent fat reduction is not enough for manufacturers to make a low fat claim on products, the company says it is still a “significant reduction” – and it fits in with industry wide efforts to reduce the levels of saturated fats in packaged products.

The company is currently conducting trials and a version suitable for products like croissants could be available in the coming months.