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UK Scientists Reformulate Flaky Pastry
29 Jun
Summary
- Researchers aim to reduce saturated fat in sausage rolls.
- New process uses liquid oils to mimic solid fat texture.
- Healthier pastry could also benefit croissants and Danish pastries.
Researchers at Heriot-Watt University in Edinburgh are pioneering a method to make Britain's popular sausage rolls healthier by reformulating their flaky pastry. This initiative aims to significantly lower saturated fat content, addressing the fact that a single sausage roll can exceed 60% of an adult's daily recommended intake.
The project focuses on replacing traditional solid fats with healthier liquid oils, such as sunflower or rapeseed oil. Through a process called oleogelation, these oils are turned into a solid-like substance that mimics the structural role of traditional fats, crucial for achieving the desired flaky texture when baking.
Professor Stephen Euston highlighted that this approach could extend beyond sausage rolls to other laminated pastries like croissants and Danish pastries, potentially leading to a positive impact on public health. Additionally, the new oleogels are expected to remain stable at higher temperatures, potentially streamlining the manufacturing process by reducing the need for extensive chilling.
This 10-month project is a collaboration between Heriot-Watt University and industry partners New Food Innovation and AB Mauri, funded by UK Research and Innovation. The ultimate goal is to test the modified pastry's taste with consumers and explore its application in products like vegan cheese alternatives.
