The good and the fat

26 okt. 2018

Industry
Reduce recipe cost
Foodservice
Supermarket
Bakery
Improve nutritional value
Reduce process cost
Artisan

Fat is an essential part of our diet. Not only does fat give us energy, it also contributes to the functioning of our bodies. Without it we couldn’t live. However, it is harmful to eat too much of it, especially too much of the wrong type...

Saturated fat versus unsaturated fat

The are two types of fat:

Saturated fats

  • Saturated fats are present in high quantities in animal-based foods like cheese, butter and fatty meat but also in coconut and palm oil. They are solid at a room temperature of 20°C. Saturated fat, when consumed in excess, can result in high LDL-cholesterol, also known as the ‘bad’ cholesterol. The World Health Organisation recommends that saturated fats should not exceed 10% of our total energy intake. However, saturated fat consumption exceeds this recommendation in most Western countries: in adults aged 35 +, 15% or more of their total energy intake was approximately 35% saturated fat (source: ESFA). 

Unsaturated fats 

  • Unsaturated fats are found in seeds, nuts and vegetable oils such as rapeseed, sunflower and olive oil. They are liquid at a room temperature of 20°C. Consumption of unsaturated fatty acids is recommended as they not only help maintain ‘good’ cholesterol; they can also lower ‘bad’ cholesterol.

The crucial role of fat in baking

Fat is a key ingredient in baking; it plays a crucial role in the volume of the bread, in improving its texture and in its flavour. Most common fats used in bread like butter, margarine and palm fat, contain high levels of saturated fatty acids. The amount of fat in bread depends on the type of bread. Lean breads, like baguettes, rye bread or toast bread, contain low amounts of fat (either a little fat, or none whatsoever, is added in the recipe). Soft and sweet breads, like brioche, panettone and sweet buns, contain high levels of fat: from 5 to 17 grams of fat per 100 grams.

Conscientious consumers
According to our ‘Taste Tomorrow survey’, consumers are looking for healthy and better-balanced products but do not wish to compromise on taste. Consumers are becoming more and more aware of the food they eat. They frequently read the nutritional information and the ingredients on the label. However, when doing so, they mainly focus on the fat and calorie content.

Reduce fat while retaining quality
In order to reduce fat without compromising on quality, Puratos has developed IntensPuraslim: an innovative technology included in the Puratos range of improvers and mixes for soft and sweet breads. IntensPuraslim increases the cost-efficiency of bread production while keeping bread outstandingly tasty and fresh. Breads made with Puraslim have fewer calories and (saturated) fats. Moreover, as no fat needs to be added, the Puraslim mixes are very easy to use.

 

 

 

Read more about IntensPuraslim and discover what this technology could do for your baked goods.
Interested in what Puraslim could do for your baked goods? Don’t hesitate to contact your local representative.