Fat replacer targets dairy products

By Lorraine Heller

- Last updated on GMT

Related tags Milk

A new fat replacer from hydrocolloid firm Gum Technology has been
designed specifically to interact with the milk proteins present in
dairy goods, and claims to cut fat by up to 10 percent in
milk-based products.

An extension to the company's Coyote Brand Stabilizer line, the new dairy fat replacer contains cellulose gel (microcrystalline cellulose), konjac, sodium alginate, and xanthan, as well as soluble and insoluble fibre.

The primary difference between this formulation and other products in the line is the presence of sodium alginate, said Gum Technology. This reacts with the calcium present in milk and helps introduce air to create a creamy, foamy product that claims to have excellent overrun.

"What is unique about this stabiliser is its creaminess. The cellulose gel in the blend has the unique property of thickening into a fatty like texture when shear is applied. The konjac and xanthan also react synergistically with each other to provide an elastic gel set. The sodium alginate reacts with the calcium present in dairy to create rich, smooth foam. All four hydrocolloids combined create a creamy texture that mimics fat in dairy products,"​ said Joshua Brooks, vice president of sales at Gum Technology.

The new gum blend can be used at different concentrations in order to work in a variety of dairy applications. In low concentrations it is suitable for products such as milkshakes. In higher concentrations it can be used for mousse, whipped cream, custards and creamy sauces.

"Since you are getting the most out of the synergies of the individual gums, this stabiliser can be used at very low levels from about 0.15 percent to replace up to 10 percent of fats or oils in a variety of foods ranging from low fat cheesecakes, mousse and puddings, as well as low fat whipped toppings"​ said Brooks.

For example, in a low fat dairy application the recommended usage level is 0.15 -0.45 per cent. In a cream sauce the recommended usage level is 0.3-0.5 per cent. In a cheesecake the recommended usage level is 0.5-1 per cent. In ice cream the recommended usage level is 0.2-1 per cent.

The product was developed through research and development with an existing customer, said Gum Technology. The firm was working together with its customer to reduce the fat in a dairy application. The R&D resulted in the company reformulating its original fat replacer product in order to better suit the application. The company took the new formulation to production, and is now introducing it as an independent product within its line.

The Coyote Brand Dairy Fat Replacer, which is currently priced at around $6 per pound, claims to provide a creamy mouthfeel with the use of low fat or even non-fat dry milk. It also claims to have no impact on a product's flavor.An off white powder, the ingredient sets cold and provides good suspension and aeration, said Gum Technology. It also binds moisture to reduce syneresis and staling, which allows for an extended shelf life. In frozen snacks, shelf life can be extended through the ingredient's ability to bind up moisture to retard the growth of ice crystals and reduce their size.

Gum Technology first introduced its original Coyote Brand Stabilizer CKX-Fat Replacer at the IFT show in June, and has said that it has already made "significant sales"​ of the product in the US.

Marketed with an "all natural"​ tag, the gum blend combines cellulose gel, konjac and xanthan, and contains soluble and insoluble fibre. It mimics fat, creating a creamy mouthfeel in products such as dressings, sauces and ice creams, while replacing up to 10 percent fat. Other applications it can be used in include baked goods, whipped toppings, dips and imitation mayonnaises.

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