Adding hydrocolloids such as carrageenan to 'water in oil' emulsions has enabled Leatherhead Food Research (LFR) to create creamy fillings for chocolate confectionery and snacks with a third less fat.
LFR head of innovation Alice Pegg said. "One of the problems we had initially was trying to prevent icing sugar and cocoa in the fillings from dissolving into the water phase of the emulsion. By binding up the water phase with carrageenan and then adding the dry ingredients, we got a better result." However, more work was needed to explore the microbial and physical stability of the reduced fat fillings.
LFR is also starting a new project exploring cryo crystallisation technology in chocolates and other products after demonstrating how it could reduce saturated fat in short crust pastry dough from 10% to just 4%.
By melting high saturate hard shortenings and spraying them along with lower saturate seed oils into a stream of liquid nitrogen, cryo crystallisation produced powders containing smaller fat particles with unusual properties, said Pegg.