Fat is recognised as one of the main causes of cardiovascular diseases, with trans-fatty acids, cholesterol and saturated fat also associated with obesity and cancers. Consumption of low-fat and fat-free foods has risen to meet the increasing demands of health-aware consumers.

Dairy products are traditionally high-fat foods in which the fat provides texture and flavour characteristics. Milk fat is the main component contributing to the rich flavour and mouthfeel of dairy creams, and the fat content of dairy products affects physicochemical and sensory characteristics markedly. Removal of fat from dairy products can adversely affect flavour and texture quality.

Fat replacers are additives used to restore texture and flavour in low-fat and fat-free dairy products. They are protein-, carbohydrate- or fat-based components. Gum Tragacanth is derived from the gummy exudation of several species of Astragalus. It is a natural emulsifier and thickener and is listed as a Generally Recognised As Safe (GRAS) additive. Gum Tragacanth is widely used as a thickener in sauces, salad dressings, ice creams and pie fillings and may be a suitable fat replacer in dairy creams.

A study by Nasirian et al.¹, investigated the use of Gum Tragacanth as a fat replacer in dairy cream and its effects on sensory properties and shelf life. Colour, flavour, texture, creaminess, odour and mouthfeel of low-fat dairy cream was compared with that of full-fat cream. Addition of Gum Tragacanth to low-fat dairy cream allowed the fat content to be reduced from 30 to 14 wt% without any marked changes to sensory properties or shelf life at 5°C. Under normal storage conditions no special packaging was required.
---------------------------------------------------------------------------------

¹ Nasirian, R; Vaziri, A; Safekordi, AA; Ardjmand, M (2010). Use of Gum Tragacanth in reduction of dairy cream fat. Milchwissenschaft 65 (1) 49-52.

Click on the logo below to view an abstract of this paper from FSTA Direct.