Delyte, a fat replacer, performed better in taste tests than full-fat equivalents, its maker Ulrick & Short claimed.
The ingredient is suitable for a range of products – in particular ganache, fillings, sauces and icings for confectionery at all process temperatures.
Fat content reduced
The fat content in processed creams such as confectionery fillings can be reduced by up to a third, Ulrick & Short said.
Actively increasing the creaminess of sauces where desired, Delyte had proven in tests to have no adverse impact on taste or texture, it added.
Sugar replacer Avanté, meanwhile, can reduce sugar content by up to 30% in cereals, snack bars, cakes, ready meals and sauces, with no effect on product quality and luxuriance, the UK-based company said.
Ulrick & Short has worked “tirelessly” to redevelop replacement ingredients that reliably perform to the same level as sugar and fat, according to director Adrian Short.
“It’s relatively easy to remove sugar and fat from recipes, but far more challenging to replicate the essential functionality that these elements bring,” he said.
“These ingredients enable the creation of healthier food products that offer the same eating experience in terms of taste, texture and composition.