Cookies with a better bite

20 May, 2011
Page 14 

Ulrick & Short has developed a new tapioca-based ingredient, which it claims can help bakers produce cookies that will not only stay fresher for longer, but will also meet consumer demand for lower fat products.

Derived from clean label ingredient specialist's Delyte range, it has a complex design structure which focuses on stability and enhanced organoleptic properties such as chewiness.

The firm said that during product development trials, Delyte F could reduce fat content while enhancing the melt-in-the-mouth, morish properties that a typical high in butter, high in sugar chewy cookie would have. Ulrick & Short also says incorporation of the ingredient into existing formulas increases process tolerance through increased water binding and enhances overall moistness and shelf-life, which leads to less waste and a reduction in costs.





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