Put more chewy in the cookie

By Lorraine Mullaney

- Last updated on GMT

Related tags: Butter, Cookie, Ulrick

Ulrick & Short has created a tapioca-based ingredient to reduce fat and prolong the chewiness of American-style cookies.

Designed to help bakers meet retailers' demand for products with longer shelf-life, Delyte F has a complex design structure that focuses on stability and enhanced organoleptic properties, such as chewiness.

During product development trials, Ulrick & Short's food technologists discovered that the ingredient could reduce fat content while enhancing the taste properties of a chewy cookie that is typically high in butter and sugar.

Delyte F works in conjunction with the fat matrix in cookies to give an improved chewy texture that can be maintained for up to five weeks. This enables processors to produce lower calorie options without any detriment to texture or flavour. Firms can meet healthier product targets and reduce ingredient costs.

The product also increases process tolerance through increased water binding and enhances overall moistness and shelf-life, which leads to less waste and an overall reduction in production costs.

Related topics: Bakery

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