Biscuits
Biscuits are sweet and crisp cookies, with traditionally quite some fat.
Low fat
Concern for a healthier diet has led to a decrease in the amount of fat in biscuits. However, by substantially lowering the amount of fat (25-50%) the biscuit becomes too hard. The amount of fat present is too low to form the required film-like structures that keep the sugar from agglomerating.
Sucrose esters
When sucrose esters are used, the sugar part of the molecule interacts with the sugar in the biscuit, while the fatty acid part of the molecule acts as a film former. As a result, the sugar in the reduced fat biscuit remains finely divided, thus improving:
• the dough characteristics (spreading);
• and eating properties (crispy).
Combinations
Even better results are obtained when sucrose esters are combined with other emulsifiers like Datem, SSL or DMG.
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Functionality/Benefit |
Sisterna’s advice |
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0.2 - 0.4 % Sisterna sucrose esters For more details obtain: Recipe: - B.01 Low fat rich tea biscuit - B.08 Digestive biscuit - B.12 Low fat gingernut biscuit - B.13 Low fat short cake biscuit
Brochure: - Sucrose Esters in Bakery Products |
