Page Banner

United States Department of Agriculture

Agricultural Research Service

Title: The Use of Margarine and Jet-Cooked Butter-Starch Composites in Butter Cookies with Reduced Fat Content

Authors
item Erhan, Selim
item Swanson, Stacy
item Felker, Frederick
item Garzon, G - USDA/ARS/NCAUR (NEW HIRE)

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: June 14, 2000
Publication Date: N/A

Technical Abstract: Jet-cooked starch-lipid composites, prepared by the patented process (Fantesk**TM), can be used in carrying oil and fat in food products. The lipid fraction in Fantesk is encapsulated in droplets ranging from 1 to 10 micrometer in diameter and is slowly released in the mouth as the starch is hydrolyzed to give a satisfying mouthfeel. In addition of achieving this mouthfeel at a much lower level of fat or oil, the slow release system enables the use of a less costly lipid in larger amounts for processing and the more costly flavor-carrying lipid, in smaller amounts, in Fantesk. The amount of lipid that is jet-cooked into starch or wheat flour can be as high as 50%. The product is a very stable emulsion. It can be drum dried to a film and reduced to a dry, non-oily stable powder. This powder can be resuspended in water to produce a stable gel, resembling the original gel from the jet-cooker. We have prepared Fantesk with flour and starch with amounts of butter ranging from 10 to 50%. These composites then were used in butter cookie recipes. It was possible to maintain good texture, shape, thickness, and uniform baking after reducing the overall fat content up to 30%. The taste was indistinguishable from a full-fat recipe. In the next stage of the experiments, 75% of the total fat content of the recipe was provided by margarine and 25% by butter, encapsulated in Fantesk. The taste panel conclusion was that the butter flavor was strong and the margarine taste was not detected. Fantesk use gives a satisfying mouthfeel with 30% less fat and significantly reduces the cost by enabling the use of margarine as the bulk fat, without covering up the butter taste.

Last Modified: 10/23/2014
Footer Content Back to Top of Page