Fat reduction in food is a significant concern today, and consumers want it all: Great-tasting, super sensory attributes, high nutrient density, a cleaner label, …and for their food to be produced in a sustainable way from seed to package to mouth!
Sweet bakery and breads typically contain more than 10% fat and sugar in the flour mass. Sugars offers known qualities and contributions. And fat is essential to bakery products for many of the sensory attributes such as texture, elasticity, flavors, and dough handling in baked goods.
And while consumers are relaxing a little bit about seeing fat in foods, they still persist in seeking—and demanding—foods that deliver all the sensory pleasure but with lower fat and more nutrition.
A solution? Consider this: Research on Chia fiber has shown that it can both act as a partial fat replacer in bakery products while retaining, and in some cases enhancing, qualities including:
– higher volume yield
– higher growth rates in proofing
– better texture and moisture
– prolonged freshness
– A cleaner label!
And ultimately by simply swapping in an ingredient that offers more nutrition than fat!
All of these qualities occur by replacing as much as of 25% of the existing oil with chia fiber!
Benexia Xia Powder-435 LM is a high content Chia fiber. At a 1 to 2% inclusion level, Benexia Xia Powder-435 LM can be a clean label addition in your product’s emulsifiers and stabilizers system while replacing 25% fat or oil dosage in your pound cake formulation. In addition, Benexia Xia Powder-435 LM can significantly improve your finished product nutritional composition in fiber, omega-3, protein and calcium, while maintaining a natural and whole grain texture. 44