Fat in its many forms is rarely out of the media headlines. Now, leading British owned clean label ingredient specialist Ulrick & Short has unveiled the latest developments in its range of fat reducers that will help food manufacturers to reduce fat and calorie content in a range of foods—while also cutting costs.
The latest addition to the company’s range, Delyte 9, replaces cream and fat in a wide range of products, especially creamy sauces, whilst still ensuring the retention of body, texture and mouthfeel without loss of integrity. Delyte 9 is ideal for blended sauces and dried mixes, especially those aimed at the pasta sauce and ready meal markets including béchamel and carbonara mixes.
Suitable as a replacement ingredient for the majority of creams and fats, the Delyte range can replace up to 50 percent of butter in cakes and 30 percent of the oil in muffins. Cooked creams can also be enhanced, with up to 20 percent reduction of cream content and milk solids in bakery and confectionery fillings, such as chocolate ganache. All these benefits in terms of both health and cost savings are allied with improved stability and further benefits from Ulrick & Short, including label simplification and traceability.
Director Adrian Short explained: “Fat reduction poses both a moral and financial issue for food manufacturers. Regulatory authorities are clamoring for low-fat and low-calorie alternatives whilst consumers are understandably reluctant to compromise when it comes to luxurious treats. The Delyte range gives everyone the best of both worlds—functional clean label fat replacers, which in taste tests performed better than full-fat equivalents, providing indulgence in both texture and mouthfeel as well as giving manufacturers the upper hand financially.”
As well as offering increased process tolerance, Delyte is allergen-free and can be used in multiple hot and cold applications, offering retailers further functionality.