Reducing fat in cakes and biscuits

There are drivers to reduce the total fat and also the saturated fat content of our diet. Food manufacturers and retailers are responding to these and Campden BRI is actively supporting them in their quest through novel approaches to product reformulation.

In light of this, Campden BRI has developed a method of reducing the fat content of bakery products. Cakes and biscuits can necessarily contain relatively high levels of fat, which has a functional role and contributes to product quality. For example, an average short dough biscuit recipe has a total fat content of about 22 per cent, and a standard cake recipe has a total fat content of about 16 per cent.

An approach based on modified water–in–oil emulsions was investigated and followed, where a gel replaced the water in a reduced fat spread. Biscuits containing the gel–in–oil emulsion showed a decrease of 21 per cent in total fat and a significant decrease of 41 per cent in saturated fat, potentially enabling a claim of 'reduced saturated fat' to be made. Cakes containing the emulsion with a 50 per cent shortening reduction have a saturated fat reduction of over 30 per cent, again enabling a claim to be considered.

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