Infused shortenings may offer shelf life and volume functionality

By Jane Byrne

- Last updated on GMT

Related tags: Fat, Baking, Liquid

Fluid shortenings infused with flavours have been proven in trials conducted by a renowned bakery technologist and meet the demand additive and GMO free ingredients from the bakery sector, claims the UK developer.

North England based firm SpringThyme Oils said its dual purpose fluid shortenings are made from blending hard and soft vegetable oils with fresh herbs and spices such as chilli, garlic, rosemary or thyme, which are then infused into an oil matrix to enable a fat-based flavour ingredient.

They can be used in pizza bases, pastries and breads, savour snacks, biscuits and cake batters, continued the firm.

The company said the new bakery infusions carry a shelf life of up to six months and have a stable structure that guarantees outstanding keeping qualities and a lasting flavour profile even after processing, freezing and thawing, or storage.

Ken Williams, sales and marketing director at SpringThyme told that UK bakery expert, Wayne Caddy, in trials over 12 months, showed that the infusions combine the storage and handling convenience of liquid oil with the functionality of solid fat.

“Caddy determined their effectiveness in naan and other ethnic type bread as well as in pizza bases and pastries. His results show that the infusions have no detrimental effect on dough rheology and can help to protect both the volume and product life of baked goods,” ​he said.

Williams said that the vegetable oil matrix is a good carrier of flavour extracts and is an innovative way of delivering flavour.

He said the range was developed using the company’s proprietary high temperature, and high pressure quick infusion method which captures the full flavour of herbs without any adulteration.

The shortenings are being targeted in the short term at the UK bakery industry but will be available to the wider European market in the coming months, he added.

Related topics: Ingredients

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