Its latest product, delyte 9, is a particularly effective fat replacer for dairy based sweet goods such as custards and creams, the company said.
This may also benefit companies concerned over any potential shortage of butter as an ingredient.
Ulrick & Short said delyte 9 not only decreases fat content, but also is shear and heat stable, making it suitable for all factory processes - it is also entirely clean label, non-GM and allergen free.
A company spokesperson told DairyReporter the tapioca-based product – which can be labeled as ‘tapioca starch’ is also suitable for vegans and vegetarians.
Reducing fat content
The UK-based company said delyte 9 can reduce all fat types and milk solids by up to 50%, allowing manufacturers to make front-of-pack fat-reduction claims and improving the ‘traffic light declaration.’
Moreover, as delyte 9 acts as a replacement for dairy, it can also mitigate against recent increases and fluctuations of butter and cream pricing.
“Delyte 9 is suitable for replacing most dairy fats, anything from butter to Crème fraiche to cream,” the spokesperson said.
“It can take up the slack for a butter shortage considerably.
“Obviously the dairy and butter market is currently volatile, and delyte 9 ensures that manufacturers have to worry far less about price fluctuations by being able to replace up to 50% of their butter at a stable and competitive price.”
Various applications
Ulrick & Short’s R&D manager, Danielle Schroeter, said the company has found delyte 9 is versatile and can be used in frostings, fillings and other sweet baked goods.
She said delyte 9 addresses the rise in demand for lower fat and sugar.