Assessment of novel fat replacer


A European company had developed a new fat replacement ingredient and required assistance in identifying its potential uses and applications.


CyberColloids tested the ingredient at various ionic strengths, temperatures, shear rates and pH. The rheological properties of the ingredient was tested along with it's behaviour when subjected to various salts and sugar levels.  From these analyses, the optimum range of each parameter for the ingredient was determined in order to maximise its functionality.  After determining the ideal conditions, key application areas for the ingredient were then much easier to identify.  Selected application studies were carried out as a result of initial rheological assessment.