Plant-based alternatives for reduced fat replication

In the food industry, there are many reasons to replace animal fats with plant-based alternatives, be it to replicate meat products or provide hybrid offerings with an optimised label. Ingredients specialist Loryma has developed three wheat-based solutions for fat replication that can provide processing and nutritional benefits.

While the demand for plant-based products is on the rise, plant-based fats do not always behave like their animal-based counterparts when it comes to production and preparation. Food manufacturers face challenges: meat analogs, meat products or hybrids should have an authentic texture and sensory appeal; and low fat content should have a short, natural ingredient list.

Wheat-based stabilisers, starches and clean label compounds can enable manufacturers to create melt-in-the-mouth or stable, sliceable textures. They can also help to improve the appearance and sensory properties of products such as juicy poultry sausage, mouth-watering vegan salami pizza or crispy plant-based chorizo.

Loryma has developed three solutions for fat reproduction in three different applications, all with a low calorie content.

Many ready meals require a tender melt after preparation. Examples include reheated salami pizza or pure poultry sausage that tastes juicy rather than dry despite its reduced fat content. The Lory Stab blend based on the modified wheat starch Lory Starch Amber is designed to address these needs. The system is freeze/thaw and thermally stable, and also shear resistant.

Some end products require a pasty, creamy texture that does not run. One example is chorizo sausage: if the fat contained in the sausage liquefies during the frying process, the sausage meat and casing will no longer harmonise, and the skin will either burst or be difficult to slice cleanly. With an emulsion-based stabilising system created with alginate, gluten and starch, this effect can be achieved without thermal activation. The cold gelling compound is also low in fat, cut resistant, elastic and does not release water.

If a visible fat content is to be a typical feature of the application, such as the white components in salami or the fat edge on raw ham, then the compound of Lory Starch Jade and Lory Starch Ruby is suitable. The size of the fat reproduction can be scaled individually and is suitable for a clean, additive-free label.

Image credits: Copyright Crespel Deiters Group.