• FaTRIX™ mimics the texture of animal fat in bakery products and can be used as a substitute for butter in making croissant specialties.
Because there are some bakery products where the unique texture is obtained with the help of animal fats, for example as in the case of butter for the production of croissants, the Israeli company Gavan Technologies offers a vegan substitute for butter and other animal fats on the niche market.
With his new one vegetable fat, FaTRIX™, the company offers a plant-based protein alternative to butter and other animal fats found in baked goods and pastries. According to CEO and co-founder Itai Cohen, previous attempts to replace the fats in these products with vegetable fats have not had the desired results. The taste and texture of the products obtained from the alternatives to animal fats did not rise to the level of consumer demands.
Fat substitute FaTRIX™ it is composed of plant protein extracts, which act as a basic structure on which water and vegetable oil are integrated. It has a high melting point and a high fat holding capacity.
The product can be made from any vegetable oil, which means it can be customized. This also means that sustainability concerns with some vegetable oils such as soybean oil can be lessened.
Thus, product the Israeli company also offers environmental benefits. In addition, the fat-getting formula FaTRIX™ allows the use of a wide range of oils, providing flexibility and adaptability to meet various needs.
80% less saturated fat
FaTRIX™ it is a fat replacer but contains 80% less saturated fat than animal fat and no trans fat at all. Co-founder of the manufacturing company, Itai Cohen, points out that the vegan alternative developed by his company still offers the health benefits associated with fats.
"FaTRIX™ contains 50-70% oil", he declares for FoodNavigator. “Therefore, it allows the absorption of oil-soluble vitamins and provides the body with energy. FaTRIX™ is a low saturated fat alternative while retaining the desirable properties of saturated fat."
Tests passed with flying colours
One of the oBJECTIVES of the fat replacer was to provide consumers with the taste and texture of animal fats in baked goods. For a long time, this was not fulfilled, and this in addition to the fact that the previous substitutes were harmful.
The substitutes butter, such as margarine and tropical oils, fail to provide the desirable texture and taste of butter. In addition, it has a significantly poorer nutritional profile because the amount of saturated fat is much higher.
According to the analyzes and tests carried out on the product, FaTRIX™ it can provide what previous substitutes lacked. Gavan Technologies has already incorporated it into baked goods to test its taste and texture potential, and according to Cohen, it didn't disappoint.
Consumers who tried the products made with the new fat expressed their satisfaction with the taste sensation, texture, aroma and other sensory aspects. Gavan Technologies is already working with European manufacturers in the bakery sector to incorporate FaTRIX™ in their products.
In this sense, an extensive test was carried out on a wide range of pastry products with excellent results, says the company representative. Incidentally, Gavan Technologies has successfully used FaTRIX™ to replace the butter in a brioche, which, according to the company, is an extremely complicated operation, since the butter in the brioche is considered irreplaceable.
Article written by Gabriela Dan, Editor of Arta Albă
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