Fat simulants researched by BENEO make food healthy and delicious

By Lin Yuchen, Reporter of this .Scientists' latest findings on the sixth taste have once again put fat taste in the spotlight for food companies, making it important and complex to make good food flavors when it's
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Kevin Bael, BENEO's Specialty Rice Ingredients Product Manager, describes how food producers are maximizing the taste advantages of fat simulators to produce healthy, all-in-one flavours.The Carbohydrate and Health Guidelines issued by the SACN (Scientific Advisory Committee on Nutrition) recommend that consumers limit their free sugar intake to less than 5% of their total energy intake and strive to consume 30g of dietary fiber per day. The recommendations are part of the government's efforts to address the long-term effects of increasing obesity and diabetes. In 2014, about 39 percent of adults worldwide were overweight and 13 percent were obese, while the worldwide incidence of obesity more than doubled between 1980 and 2014..Nearly half (49 percent) of global respondents think they are overweight, and 50 percent are actively losing weight by choosing healthier foods with the help of food and beverage companies, according to a new global health report released by Nielsen. Susan Dunn, Executive Vice President, Global Professional Services, Nielsen, said, "Health is becoming a mainstream dietary concept, and consumers around the world are looking for solutions that fit their lifestyle and specific needs - better, healthier and smarter. Manufacturers and retailers are now working on development strategies that enable a healthy society, but much more needs to be done. ResearchbenCO shows that more and more consumers are increasingly choosing their food, a result that further confirms Nielsen's view. Nearly two-thirds (61%) of those surveyed at BENEO struggled to control or avoid fat intake, 60% tried to control or avoid sugar intake, and more than half (51%) tried to consume as much or a certain amount of fiber in their diet. Of all the respondents, the UK consumed the highest amount of fibre (59 per cent).Savoury and healthy While more and more consumers are looking for foods with higher nutritional content (lower sugar, fat and calorie content), they are still reluctant to make sacrifices in the face of creamy, delicious and tempting foods. More than 61 per cent of European consumers look at ingredient labels before buying food, and 71 per cent of European respondents to BENEO said "natural is better". All of this has prompted manufacturers to prioritize natural fat substitutes that provide the desired creamy taste and maintain a great taste.dairy processing plants, confectionery factories and bakeries produce products that guarantee natural, low-fat, non-GMO, fat-smooth form and delicious taste that consumers seek?Key technologies to make food delicious the ideal fat substitute creates a fat-like texture and is delicious, tasty, smooth, stable to process, easy to apply, odor-free, available in large quantities, low-calorie, natural and so on. There are two techniques that enable the production of lipid products to meet this requirement: the first is the use of BENEO's Orafti® chrysanthemum powder or rice starch (Remyline AX DR or Remy DR), and the second is a systematic method of combining Orafti® chrysanthemum or rice starch with the best component ratio.Indessional powder is an ideal fat substitute in food because its long-chain molecular structure andlow solubility allow it to produce fat-like high shear granules in water-containing systems," says Kathryn Lambeens, product manager for -fat, fiber-rich BENEO functional fibers. It is taste neutral, balanced, does not affect the taste of the product, and provides fat-like taste, texture and status. In addition, adding chrysanthemum powder to the product sends a message to consumers that there is less fat and more fiber..BENEO demonstrates the advantages of chrysanthemum powder ® the emulsification process of chrysanthemum powder through its Orafti process. The process adds BEEO chrysanthemum fiber chrysanthemum powder to watery systems such as dairy desserts, cream cheeses, processed cheeses, yogurts, sauces and sausages, and creates a type of fat cream through high-speed shearing to achieve a great fat-like texture. The chrysanthemum powder is available in 5 different categories, allowing BENEO to meet the specific needs of fat structure and slipness in a variety of applications.-meter starch improves structure and taste -meter starch also helps reduce fat content in food, while maintaining a smooth texture and taste. In addition, qualified rice starch can be used to improve the structure of food. Rice starch has the smallest particle size in the starch family (2 to 8 m) to improve the taste of fat simulators. Its unique molecular structure creates soft lubrication, highly slippery and transparent grease. The denseness makes rice starch an ideal fat substitute, with loosely structured puddings, pies and creamy freezes, as well as fine yogurt and cream desserts. Rice starch is suitable for reducing fat in water-based (dairy) and lipid-based (candy and bread fillings) systems. Inwater-based systems, rice starch (such as BENJAMIN AX DR of BENEO) is usually used to obtain a creamy taste. When heated, rice starch particles expand and combine any moisture in the food to maintain its shape and stability. Due to its small particle size, rice starch helps maintain the milky fat structure of the food. In addition, the particle size of rice starch is a key factor in lipid-based systems such as fructose or baked goods. The particles themselves do not expand, but after having the particle size equivalent to a fat ball (2 to 8 m) and the ability to bind liquid fats, it simulates the taste, structure and texture of a full-fat filling.In addition, BENEO rice starch is a fat substitute that meets consumers' natural, tasty and healthy nutritional needs for more ingredients because of its non-GMO, licensed additives only, neutral taste and low strain condition..　　Combined with the advantages of chrysanthemum root fiber and rice starch raw materials Depending on the structure and slipness required for the final product, BENEO's various Remyline rice starches can be mixed with ® chrysanthemum powder to produce amazing results. based on the progress made in fat simulations by experts at institutions such as the BENEO Technology Center, food producers are able to maximize the use of the latest natural ingredients such as chrysanthemum powder and rice starch to provide consumers with both health and food. in the production of low-fat cream cheese, rice starch Remyline AX DR enhances the structure and smoothness of the cream cheese. Its hydration properties ensure the stability of the cheese over its shelf life. The chrysanthemum root fiber ® HPX increases the product's slipness while increasing the smearability of the cream cheese. As a result, the combination of dietary fiber chrysanthemum and rice starch provides the same taste experience as whole-fat foods in a healthier way. in the production of low-fat milk freezes, BENEO's orafti ®HPX) replaces most of the fat in the formula. Because of its fat simulation properties in water-based foods, chrysanthemum powder significantly enhances the milky and silky feel of the food. In low-fat desserts, chrysanthemum powder also stabilizes the creamy freeze, making it easier to process and more stable to store. in the production of low-fat chocolate fillings and chocolate sauces, rice starch significantly reduces total fat and significantly reduces trans fatty acids and saturated fatty acids. Its small particles help provide a fat-like soft taste, while its oil binding ability maintains the structure and stability of the fat substate without the need for higher melting point fats. .　　Orafti® Chrysanthemum Powder Emulsification Process In the process of Orrafti® Chrysanthemum Powder Emulsification, the company dissolves chrysanthemum particles in water, causing them to form particles the same size as fat droplets, thus forming a 3D gel network (milk fat) process. Chrysanthemum powder forms a unique fat-like structure and can completely replace the fat white, opaque milk fat in a variety of foods. The slipness is affected by the type of chrysanthemum powder used, the solubility and the shear force/mechanical energy used. For example, low solubility, high dose and high shear force can produce high slip greasyness. Companies only need to use 2% chrysanthemum powder at the end of the process to significantly improve the taste and greasy.
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