A new one-to-one bakery fat replacement system developed by Cargill's texturising solutions business can reduce the fat content of a range of baked goods by 10-50%.
Texdesign is a carbohydrate-based fat replacement system that achieves the full functional and sensory characteristics of traditionally baked goods, while significantly reducing their fat content. It is easy to incorporate as a dry mix or cream to replace margarine or oil in a current recipe without the need to modify existing production methods, claimed the firm. It lends itself to a wide variety of traditional and contemporary indulgence bakery applications.
Luc Buysse, application manager, bakery, for Cargill's texturising solutions business, explained: "Our application research has shown that Texdesign can reduce the fat content in pound cakes by 25%; in biscuits by 20%; and in luxury breads by up to 50%"