Economising texturiser cuts fat and maintains cake moisture - Cargill

By Oliver Nieburg

- Last updated on GMT

Related tags Cake Baking Nutrition

A new texture ingredient for baked goods can reduce fat content by up to 50 per cent, preserve taste and lower production costs, claims Cargill.

Its CitriTex GSG 71 stabiliser blend is said to break the mould of “cardboard” tasting reduced fat bakery goods that drive up the costs of finished products.

North America –not Europe

Cargill spokesperson Lori Fligge told that there were no plans to target the European market at this time, but anticipated demand to be strong in North America where consumers continue to enjoy their indulgent baked goods while opting for healthier nutrition profiles.

She added that cost in use was equivalent to soybean oil and said the blend could have applications in cakes and snack cakes.

History of problems

Product line manager Darrin Peterson said past innovations for reducing fat had required additional processing steps and costlier ingredients, putting products at a significant premium to standard full fat offerings.

He said that in order to produce reduced fat bakery goods manufacturers had previously taken the fats out and not replaced them with any texturants, leaving consumers with very dry products. Cargill’s reduced calorie and fat solution is said to maintain crumb structure and moisture while optimising formulation costs.

The firm said no special processing or hydration is required for the blend, which can be added at any time during mixing.

The ingredient, in development for six months, will be exhibited in a muffin prototype at the Institute of Food Technologists (IFT) Food Expo from July 18-20 in Chicago, US.

The company claimed the trial product contained 44 per cent less fat and 15 per cent fewer calories than “a typical full-fat muffin”.

Related topics Ingredients Health

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