CONVENIENCE FOOD PROCESSING
Create rich, buttery aroma bakery products with Carabuta NH
Butter cookies, buttery caramel, bread and butter pudding and butter toffees, there are few things in life that tastes as good as butter. In a world where flavour is a big deciding factor for customers, using butter has become the gold standard in the baking and confectionary industry.
butter with high quality margarines. As Fats play a very important role during baking
the fat interact with other ingredients in the recipe to influence the texture and overall mouthfeel of a product, so choosing the right butter fat substitute is essential to bakery and confectionary products’ success in the market.
F
ats are an important component of
leavening agent giving volume increase,
bakery and confectionary products.
which is essential for soft and desirable
In bakery and confectionary,
baked goods.
caramels and toffies, fats provide
However, the challenge to reduce
“Imagine a butter fat substitute that will make your bakery or confectionary product taste like the original butter version with no artificial butter flavour taste” Imagine a butter fat substitute that will
tenderness, texture, lubrication and
cost, source quality butter and consumer
make your bakery or confectionary product
most importantly, the indulgent flavour,
trends for lower saturated and cholesterol
taste like the original butter version with
mouthfeel and richness that consumers
products and an increased vegan
no artificial butter flavour taste. Bunge
crave. In bakery the presence of water in
market, presents the opportunity for
Loders Croklaan has recently introduced
butter also acts as a vaporous
manufacturers to partly or fully substitute
Carabuta NH, a palm-based fat that has
and oil components in these products is a
ingredients on the stability of the final
common challenge for brands. Delivering
product,” said Anja Verbiest, CLS and
that offers clear and transparent labelling,
the texture and flavour consumers desire
quality assurance manager, Kemin Food
protects meat alternatives from microbial
can be very difficult if a product is not
Technologies– EMEA. “Whether formulating
spoilage while offering a balanced flavour
properly protected from oxidation,” De
a new product or reformulating an existing
profile. A buffered vinegar solution made
Vadder explained. “Microbial spoilage can
one, our CLS team can reduce testing time
with natural ingredients, BactoCease
also be an issue, so preventing it, as well, is
and meet go-to-market goals.”
NV is manufactured with naturally
essential for delivering a safe product to
sourced ingredients and contains 100%
the market.”
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<< appeal and extend shelf life. BactoCease NV, a trusted ingredient
bio-based carbon. “Refrigerated products that are exposed to light oxidation decrease in shelf life and quality much quicker. Fat systems are a key
Kemin also offers in-house customer laboratory services (CLS) to help customer-
visit their website. •
“The CLS team provides dedicated support throughout all phases of testing
meat alternatives, yet the oxidation of fat
to understand the influences of all food
June 2021 | FOOD RE VIEW
solutions for plant-based meat alternatives
partners get to market faster.
component of great-tasting plant-based
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To find out more about the Kemin portfolio of shelf-life and food safety
Kemin – www.kemin.com
