Puratos enzyme can reduce fat in bread by 70%

An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.

Puraslim is a “functional paste” that the company claims can allow for nutritional claims such as ‘low in fat’, ‘zero grams trans fat per serving’ and ‘reduced fat’ in rolls, pan bread, tortilla, buns.

The fat in cakes and muffins can be reduced by up to 50 per cent, said Puratos, which also allows for a ‘reduced fat’ claim.

Although the cost of Puraslim within the recipe is comparable to margarines and shortening, it is used at lower dosage levels, which makes it more cost effective, according to Puratos.

“Puraslim is also less price volatile than oils, ensuring a more stable price point,” said the company.

Despite the drop in fat content, the company claims that taste and texture of the goods is not lost as the ingredient mimics all the functionalities of traditional fats such as texture and shelf life.

The ingredient is available in both the US and Europe.