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 enzyme and emulsifier technology present in Puraslim brings out a comparable or even improved texture as traditional fats do in soft baked goods, such as softness, freshness and shortbite,” Amber Goossens, brand manager at Puratos told.
“To compensate for the typical mouth feel and flavour release that a fat brings in sweet baked goods, a carefully selected touch of flavour has been added,” said Goossens.
According to Goossens, blind consumer tests run by Puratos Sensobus showed that 44 per cent of the consumers preferred the Puraslim version of brioche breads to the standard bread of with 31 per cent preferred. 25 per cent of the consumers had no preference at all.
When consumers received information about the fat reduction, the preference was increased to 66 per cent, claims Goossens.
The ingredient is available in both the US and Europe.
Source: Bakery and Snacks