Fat Replacement & Oil Reduction
The number of people suffering from diabetes and obesity continues to rise – having already reached pandemic proportions in many developed countries. As a result, there is an increased government regulatory and market focus on the proportion and amount of high fat and high calorie foods in the diet. In the US, for example, the Affordable Care Act mandates the listing of calories and fat contents on menu items in fast food chain restaurants and similar retail food establishments. There are also an increasing number of health-conscious consumers that are looking for convenient and healthier foods with reduced calorie content.
To address these trends, Dow provides food manufacturers with easy-to-use and cost-effective solutions. That replace fat with healthier oils such as Omega-9, olive oil or sunflower oil, and reduce oil uptake in fried food without compromising on product quality.
Fat Replacement and Oil Reduction Solutions
WELLENCE™ Smart Fry Stabilizer
WELLENCE™ Smart Fry stabilizer is used in formulations of food products. WELLENCE™ Smart Fry is based on cellulose and does not contain any fat or oil, it can be used to formulate food products with reduced fat-oil content.
WELLENCE™ Smart Fry reduces oil uptake during frying in fried reformed potatoes, french fries and coated food products (poultry, fish and meat). A fat and calorie reduction of 30% to 50% can be achieved in the final fried product, with minimal impact on the texture or sensory profile when compared to traditional frying methods. This offers the opportunity for ‘reduced fat’ labelling claims in the final food when the fat reduction conforms to government mandated requirements.
METHOCEL™ stabilizer allows you to formulate meat, dairy and bakery products that not only have a reduced calorie content and a better fat profile when compared to standards, but also look appealing and taste great. The technology reduces the traditional fat content in foods and allows replacement as saturated and hydrogenated fats with alternatives such as Omega-9, olive and sunflower oils.
In meat products and meat analogues, thanks to unique emulsion structuring ability, METHOCEL™ can reduce fat by 60% compared to a regular product without sacrificing texture or succulence. Unlike other fat replacers, METHOCEL™ brings a juicy, succulent texture and the firm 'bite' of full-fat meat products.
METHOCEL™ also enables creation of reduced-fat sauces, condiment and glazes. Finally, METHOCEL™ allows creation of baked goods that have a soft crumb structure, great volume and moistness with 50% less fat than a control product.