FaTRIX affords a protein-based various to butter and different animal fat present in pastries and bakery merchandise. Based on CEO and co-founder Itai Cohen, earlier makes an attempt at changing fats in these merchandise with vegetable fat ‘can’t match’ the style and texture of their animal counterpart.
The fats substitute FaTRIX consists of extracted protein, performing as a base on which water and plant oil are certain. It has a excessive melting level and fat-holding capability, which implies that leaching (chemically interacting with cookware) is unlikely.
The product might be made with any plant oil, which means that it may be customised. This additionally implies that sustainability considerations with some plant oils, akin to soybean oil, might be mitigated.
“Our product affords quite a few environmental advantages that make a constructive impression,” Cohen informed FoodNavigator. “Moreover, our versatile answer permits for the usage of a variety of oils, offering flexibility and flexibility to satisfy numerous wants.”
The professionals and cons of fats
FaTRIX is a fats substitute, however incorporates 80% much less saturated fats than animal fat, and no trans fat in any respect. But, Cohen informed us, it nonetheless supplies the well being advantages related to fats.
“FaTRIX incorporates 50-70% oil,” he informed us. “Due to this fact, it allows the absorption of oil soluble nutritional vitamins and supplies the physique with power. FaTRIX [is] a better-for-you, low saturated fats possibility, whereas retaining the fascinating properties of fat wealthy in saturated fatty acids.”
A brand new texture
One of many goals of the fats substitute was to supply customers with the style and texture of animal fats in bakery merchandise. For a very long time, Cohen informed us, this has not been achieved. And former substitutes have been unhealthy in addition.
“Butter substitutes akin to margarine and tropical oils fail to ship the fascinating texture and style of butter. Furthermore, they exhibited a considerably poor dietary profile as the quantity of saturated fats is way larger.”
Based on trials and exams of the product, it might probably present what earlier substitutes have been missing. Gavan Applied sciences has integrated it into bakery merchandise already, to check out its attraction when it comes to style and texture, and in accordance with Cohen, it didn’t disappoint.
“We’re collaborating with clients to combine FaTRIX into their merchandise,” Cohen informed us. “An intensive testing has been performed throughout numerous classes and the outcomes have been nice. Prospects have expressed satisfaction with the mouthfeel, texture, style, and different sensory features of the merchandise.”
Gavan Applied sciences has efficiently used FaTRIX to interchange butter in a brioche, which, in accordance with the corporate, is a extremely tough feat, since butter in brioche is taken into account irreplaceable. With this success, Gavan goals to companion with the bakery trade to make use of FaTRIX to interchange butter in a lot of its merchandise.
“We’re already working with European bakery corporations to include FatRIX of their merchandise,” Cohen informed us.
