New research - replacing those hard fats

The unique functionality of individual ingredients in products is very well demonstrated by fats.The replacement of hard fats with polyunsaturated oils, driven by health concerns, has seen significant success in some food products. However, there are some sectors where this has been less effective, including bakery products, fillings and toppings, and reformed meats.
Whilst the industry recognises the need to reduce the level of hard fats, there are currently no commercially developed routes to achieve this for many products. Hard fats in cakes are being replaced by vegetable oils, but the consequence is that cake quality can be compromised in terms of cake volume, softness, tenderness, appearance and shelf life.This project is investigating ways to stabilise oils and provide the correct rheology and melt characteristics to substitute for hard fats in food products.

Contact: Charles Speirs
+44(0)1386 842284
charles.speirs@campdenbri.co.uk