Fat Reduction in Confectionery and Snacks

Fat reduction

Background

Fat is an important component of many foods, affecting sensory quality through its contribution to product texture, mouthfeel and flavour delivery. Therefore, any reduction in fat in high fat products, needs to ensure that the sensory quality is not compromised, which can be a particular problem in the case of products associated with indulgent characteristics. Two such categories of products are chocolate and fat-based fillings, which are used in snacks.

The replacement of fats with water-in-oil (W/O) emulsions is a new approach, which has been shown by Leatherhead Food Research (Leatherhead) to be a potential route to achieving significant fat reduction in these types of products, whilst maintaining indulgent characteristics. Optimisation of the approach in terms of product stability and shelf-life and to particularly study moisture migration from these systems would allow manufacturers an advantage in exploiting this new approach in achieving high levels of fat reduction, whilst retaining characteristics associated with fat, thus allowing the creation of healthy products. This confidential collaborative gives an opportunity to receive the benefits of the complete study, for a significantly lower cost.

Aims

To evaluate the constraints for fat replacement with W/O emulsions in ‘chocolate' and fat-based fillings for snacks whilst maintaining good sensory quality
To determine the microbial and physical stability of products prepared with W/O emulsions
To determine stability of the systems to moisture migration when used as part of a multi-component snack product

Experimental Approach

This project will investigate the potential for using W/O emulsions as a novel route to achieve high level of fat reduction in confectionery and snack products. The replacement of fats with water-in-oil (WO) emulsions in selected formulations will be assessed in terms of processability, physico-chemical functionality, sensory quality and storage stability, including stability to microbial growth and moisture migration. The formulations assessed will be based on interests of the consortium.

Benefits to Participants

Equip manufacturers with an innovative and non-conventional approach to reducing fat in high fat products
Help manufacturers to develop low-fat versions of their mainstream products which will be healthier and yet indulgent
Allow companies to explore potential of a new approach to fat reduction through a collaborative project which will be at a reduced cost than as a single-client programme