The product, derived from tapioca, has been developed for use in sweet and savoury pastry. It reduces saturated and calorie content, but increases the process tolerance of the finished pastry, leading to less wastage.
Ulrick claims it also improves the overall appearance of the finished pastry by reducing cracking and splitting, which is achieved without taking away the shortness when eating.
"Several major bakeries in the UK and mainland Europe have successfully completed trials using the improved formula and as a consequence will be introducing the new Delyte into their products," said the firm.
Its range of fat replacers can be used in a variety of baked goods including cakes, muffins, biscuits, breads, pastries and all dairy fillings.
The firm said it is also currently developing clean label ingredients for the replacement of butter in croissants and the removal of fat from biscuits.