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12th June 2023  Product update: newprotein staff writer

Gavan Unveils its Plant-Based Fat Matrix to Boost Baked Goods Sensory Experience


Using its waste-free protein extraction platform, Gavan Technologies, Ltd. now offers FaTRIX™, an innovative plant-based alternative fat solution. FaTRIX offers a variety of high-performance, protein-based fat substitutes that are excellent replacements for butter and other commonly used fats in a variety of bakery products.

The fat-protein matrix derived from plants is intended to replicate the functionality of animal fat, whilst offering many advantages:

  • 100 percent sustainable
  • has a clean label - only 3 ingredients plant-based proteins, vegetable oil and water
  • reduces saturated fat by up to 80 percent
  • free of trans fats

Gavan is now promoting the potential of FaTRIX as a butter substitute in the bakery industry.

As producers of plant-based foods seek alternatives to animal-derived ingredients that meet the nutritional and sensory demands of modern consumers, they are acutely aware of fat's enormous impact on the culinary experience. The aroma, flavour, tenderness, and overall mouthfeel of foods are largely determined by lipids, which typically account for 10 to 40 percent of a product's composition.

FaTRIX satisfies the desire for sensation.

"Traditionally, pastries have relied on fats derived from animals," explains Itai Cohen, Gavan co-founder and CEO. "Despite the widespread use of vegetable fats as an alternative, they still cannot match the characteristic taste, texture, and smoothness that real butter confers. Replacing animal fat with plant-based oils can create difficulties due to the fluid nature of these ingredients, yet hydrogenated oils are a less-than-ideal solution."

FaTRIX is composed of three natural ingredients: The extracted protein acts as a base upon which plant oil and water are bound, creating a protein-enriched texturized fat. Traditional plant oils, such as olive or sunflower oil, possess low retention capacity and are prone to release during baking, leading to a loss of tenderness. Firmer tropical oils such as palm and coconut oils, have high saturated fat content, can impact flavor, and are subject to volatile supply chains. These factors are driving the search for alternative solutions that can provide similar functional qualities to animal fats.

FaTRIX addresses multiple critical problems, delivering the desired sensory and shelf-life properties often missing in plant-based pastries. The solution was developed from Gavan's proprietary waste-free protein-extraction technology designed to extricate the full value of the plant, leaving none of its components redundant while fully maintaining the integrity of the protein's peptide structure.

"The composition of oil, water, and protein in FaTRIX delivers superior binding and cooking abilities, making it an ideal and convenient solution for food formulators," asserts Uri Jeremias, culinary expert, and restaurant owner. Jeremias co-founded Gavan as a company focused on discovering novel ingredients for the culinary industry. "FaTRIX boasts a high melting point and fat-holding capacity, preventing it from leaching during processing or heating. These properties are crucial to maintaining the succulence and tenderness of the final product. Moreover, it acts as a carrier for flavors, vitamins, and beneficial omega-3."

The composition of oil and protein ingredients used in a formulation as well as their ratios can be specifically tailored to the food application needs. "Our platform works with all types of plant oils, from olive and sunflower to canola", Cohen explains. "Some products require 50/50 fat-to-water ratio. Others demand firmer fat integration. We can customize FaTRIX to meet any range."

Visit www.gavan.bio/fatrix


    

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Date Published: 12th June 2023

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Note: This content has been edited by a newprotein.net staff writer for style and content.


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