Challenge
The trend of healthy indulgence is growing in baked goods and one way you can do that is by reducing fat. However, reducing fat without sacrificing quality is challenging.
Oil contributes significantly beyond taste: it retains moisture, creates a tender crumb, and enhances flavour. Reducing oil by 25% can lead to drier muffins. With the right reformulation and ingredients, we developed a muffin with 25% less oil that maintains softness and structure.
Azelis’ solutions
To restore functionality in the oil-reduced muffins, we used a blend of key ingredients. Nutrava® Citrus Fiber enhances moisture retention and maintain similar performance in terms of structure and crumb with full oil control, while PuraQ® Arome N34 improves freshness. Glucono Delta Lactone (GDL) aids leavening and crumb softness, while polydextrose, a type of soluble fiber, adds bulk while enhancing nutritional profile in reduced fat formulation. Together, these ingredients create a soft, moist, indulgent muffin with lower oil content.
Hero ingredients
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Nutrava® Citrus Fiber dash: A next-generation fiber and label-friendly ingredient made from sustainably sourced citrus peels. In baked goods, it improves batter viscosity, crumb structure, and moistness. It also supports softness and stability throughout shelf life.
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PuraQ® Arome N34: A natural flavouring and freshness extender derived from fermentation. It enhances the sweet notes, making it suitable for bakery applications. It supports food safety and extends shelf life.
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Glucono Delta Lactone (GDL): A clean label ingredient that acts as a mild acidifier and leavening agent. It enhances texture without impacting the taste in baked goods.
- Clean-Label
- Halal
Features and benefits
- 25% reduced fat
- Soft, moist muffin
- Extended freshness
- Fiber enriched
Application uses
- Bakery & Sweet Snacks > Baked Goods