Improving Lowfats Perception

Consumers might display a stated desire for healthier foods, but they still want to have their cake and eat it, too. Therefore, the challenge put forth to formulators is to create healthier, reduced-fat foods that maintain the indulgent eating characteristics of their full-fat counterparts.

Simplesse® 100 microparticulated whey protein concentrate from CP Kelco was specifically designed to provide a smooth, creamy mouthfeel in low-fat and reduced-fat foods and beverages, notably due to its small particle size, which is achieved via a unique microparticulation process. Simplesse whey-protein concentrates microparticles display characteristics nearly identical to fat globuleswith a microparticle size averaging 1 micron in diameter (a size of 0.01 to 3.00 microns mimics emulsified fat droplets)enabling fat replacement without sensory compromise.

When using Simplesse as part of a system, a 50% fat reduction is something that can be accomplished in most products with excellent product quality yield," says Stefanie Chmura, global product director. Typically, Simplesse is used in conjunction with xanthan gum, pectin or other hydrocolloids to improve mouthfeel."

According to Chmura, Simplesse disperses easily and hydrates rapidly in most applications, although it should be incorporated into the product when there is sufficient water available, and preferably when total solids are less than 40%. In fat-based systems, the ingredient needs to be hydrated in the aqueous phase before the addition of fat or oil; however, full reconstitution can be achieved in dilute fat emulsions, such as whole milk or cream.

Simplesse also provides a softening effect and tenderness in cheeses; contributes to opacity in veloutés and cream-based sauces; and promotes aeration in frozen dairy products and ice creams. When compared to non-microparticulated whey protein concentrates, it exhibits a higher degree of temperature stability, which makes it compatible with UHT systems and applications requiring heat stability (such as steam-table applications). Simplesse provides enhanced foaming in cappuccino drinks and is freeze/thaw-stable in ice cream.

Typical use level is 1% to 3% in finished application," Chmura says.

Simplesse is a free-flowing powder with a mild, dairy flavor. It can be labeled as whey protein concentrate," modified milk ingredient," milk protein," or dairy protein."

CP Kelco

Cumberland Center II

3100 Cumberland Boulevard, Suite 600

Atlanta, Georgia 30339

Phone: 800/ 535-2687

Fax: 678/247-2797

Email: [email protected]

Website: cpkelco.com