At fats saturated, which are found in animal foods such as butter, cheese and fatty meat or vegetable oils such as coconut and palm, raise ‘bad’ cholesterol (LDL) levels, thus increasing cardiovascular risk. However, their properties make them ideal for industrial bakeryalthough now a team of scientists offers an alternative.
A work coordinated by doctors Ana Salvador s Teresa Sanz of Institute of Agrochemistry and Food Technology (IATA, CSIC center) achieved the total replacement of solid fats by oleogels in the production of croissants and other bakery and confectionery foods such as chocolates or chocolate spreads.
Those oleogels or oil gels have been formulated with various types of sunflower and olive oiltogether with different hydrocolloids or food emulsifiers, obtaining texture patterns that mimic the plasticity of solid fats.
Two important advantages
the agents used thickeners are for food usesuch as xanthan gum or cellulose derivatives, unlike other oleogels in which the additives used as structuring agents do not offer this guarantee.
It is one of its advantages, along with the process simplicity process, which does not require high temperatures, which makes it easily transferable to the food industry, in addition to being an ecologically correct method.
The structure and sensory properties of the final product are very similar to conventional foods, but with a healthy lipid profile.
According to the authors, their results are relevant in the field of new food and ingredient design, and have great potential in the food sectoras they represent an interesting strategy to obtain healthier bakery and confectionery products, maintaining the technofunctional and sensorial properties of their traditional equivalents.
The method can be applied in puff pastrychocolate substitutes, cookies, chocolate creams, in short, in all food products that require a solid fat at room temperature in their manufacturing process.
In the case of croissants, managing to replace fats is one of the most difficult applications, as they require those that have high plasticity, capable of forming sheets without melting. These thin films of fat will later melt in the oven, giving rise to the lamellar structure characteristic of puff pastries, so appreciated.
This study was carried out as part of a national project in which doctors Isabel Hernando and Amparo Quiles from the Food Microstructure and Chemistry Group of Polytechnic University of Valencia (UPV).