Fat-reducing starch offers ‘no taste compromise’

By Noli Dinkovski

- Last updated on GMT

Delyte 9 can be used a substitute for most fats, including butter, oil and cream
Delyte 9 can be used a substitute for most fats, including butter, oil and cream

Related tags: Fat content, Milk, Nutrition, Cooking

A tapioca-based clean-label starch is being heralded as the ideal ingredient to reduce fat in food, without compromising on taste characteristics.

Suitable as a substitute ingredient for most fats, including butter, oil, cream and milk solids, delyte 9 can be used to co-texturise in its own right, thanks to its innate stability, maker Ulrick & Short claimed.

A multitude of foodstuffs can benefit from reduced fat levels through the specification of delyte 9, including sauces, soups, ready meals and sweet applications, the company added.

The gluten-free ingredient is particularly valued in sauces, as the starch binds water and helps to trap fat content within the sauce without altering its viscosity, said Ulrick & Short.

The secret of fat replacement

The secret of fat replacement lies in achieving a balance between reducing fat content while maintaining the levels of mouthfeel, texture and taste.

Too little fat, and dairy products in particular will start to lose flavour, body and creaminess.

According to Ulrick & Short, delyte 9 is easy to use and can be applied in ratios as small as 1–2% to add body and creaminess to food products that require a luxury touch.

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