New fat replacer for baked goods
UK-based clean label ingredients specialist Ulrick & Short has developed a new fat replacer as a cost effective alternative to vegetable oil or margarine.
Synergie L526, a clean label tapioca-based starch, was developed for use in baked goods and can replace up to 25% of fat in muffins, sponges and cakes. It comes in powder form with no need to pre-hydrate and can be combined with dry ingredients before water and other liquids are added to the mixture.
In addition to cost savings, Synergie L526 aims to help the bakery industry overcome the growing pressures to reduce fat levels in line with FSA guidelines.
Ulrick & Short’s range of ingredients includes binders, emulsifiers, bakery glazes, fat replacers and phosphate alternatives, allowing food processors to remove chemicals, additives and allergens.
