Leatherhead opens collaboration for emulsion-led fat reduction
The new project seeks to expand knowledge in achieving significant fat reduction in chocolate and fat-based fillings, which are used in snacks, without compromising on their indulgent characteristics.
“Optimisation of the [emulsion] approach in terms of product stability and shelf-life and to particularly study moisture migration from these systems would allow manufacturers an advantage in exploiting this new approach in achieving high levels of fat reduction, whilst retaining characteristics associated with fat, thus allowing the creation of healthy products,” explained Leatherhead.
“This confidential collaborative gives an opportunity to receive the benefits of the complete study, for a significantly lower cost.”
Reduction of fat in products is a growing area of interest to food manufacturers as consumers continue to seek out low-fat and low-calorie versions of their favourite foods.
However, reducing fat presents several technological challenges, particularly with respect to a product’s texture, mouthfeel and flavour delivery.
While water-in-oil emulsions are garnering increased interest in this area, their full development is not optimised. Leatherhead therefore sees an opportunity in this area to help manufacturers to develop low-fat versions of their mainstream products which will be healthier and yet indulgent.
The initial plan is to assess the potential of such emulsions in selected formulations, based on interests of the consortium, in terms of processability, physico-chemical functionality, sensory quality and storage stability, including stability to microbial growth and moisture migration.
The consortium would also consider the stability of the systems to moisture migration when used as part of a multi-component snack product
Initial inquiries should be directed to Mrs Persis Subramaniam , section manager confectionary, ingredients and product innovation group. mailto:psubramaniam@leatherheadfood.com
