The firm says its tapioca-based fat replacers Delyte5 and Delyte6 have been placed into over 40 different product lines within two weeks of the first order being placed. This rapid introduction was partly instigated as a response to the increasing pressure on food manufacturers to reduce fat and the company's desire to increase market share.
Delyte also promises increased process tolerance through increased water binding. It improves the overall moistness and shelf-life of bakery products.
Although processed in different ways, Delyte5 and Delyte6 are declared as the same product offering two distinct textures: one for cakes and the other, finer grain, for products such as butter cream.
Flapjack is one of the most difficult products to reduce fat due to the strong binding properties that regular fat provides. Ulrick & Short says its Delyte5 has reduced the fat content in flapjacks by 25%.
Contact: Ulrick & Short Tel: 01977 620 011