Wheat protein for lipid management.

ABSTRACT Tate & Lyle has developed a novel process to create wheat proteins with remarkable oil binding and oil pasting properties. Not only do these proteins bind significant amounts of oil, they also have the unique property of producing a paste-like texture when mixed with oil. Proteins of this type are commercialised by Tate & Lyle under the name Meripro 430. Based on its properties, potential applications of Meripro 430 in “lipid management” (i.e. reductions of saturated and/or total fat levels) of fat-based food products can be envisaged. Objectives of this study were therefore (1) to investigate in more detail the rheological behaviour of Meripro 430 in fats and oils and (2) to evaluate the potential of Meripro 430 for “lipid management” in a model application. Cream fillings were chosen as model. Viscosity measurements during cooling of molten fats containing Meripro 430 showed that Meripro 430 not only significantly increased viscosity of the molten fat but also rheological analysis of the crystallised fat indicated that Meripro 430 gave additional “structure” to the fat system. These findings were used in model cream fillings where both improvement of the nutritional profile of fat used in cream fillings (towards more unsaturated) and a total reduction of the fat level were feasible without compromising on cream filling texture (cfr WO 2005/063049). This study demonstrates the potential of Meripro 430 in improving the nutritional profile of fat-based food products which is currently a major concern in the Western world.