Researchers are striving to enhance the health profile of a popular British snack while preserving its unique flavor and texture.
The sausage roll, a staple of British cuisine, is a weekly favorite with an estimated 10-15 million units sold in the UK. However, a single serving can contain over 60% of an adult’s recommended daily saturated fat intake. To address this, experts at Heriot-Watt University in Edinburgh are pioneering a new method to reformulate their signature layered pastry, aiming to significantly reduce saturated fat content.
If successful, the innovative approach could be extended to various beloved pastries to promote healthier options.
Professor Stephen Euston, part of Heriot-Watt’s School of Engineering and Physical Sciences, emphasized the goal of reducing saturated fat levels without compromising taste and texture. While their initial focus is on sausage rolls, the impact could also extend to other laminated pastry products like croissants, Danish pastries, and turnovers.
“By lowering the saturated fat content in these ubiquitous treats, we can positively influence the nation’s health and combat obesity,” stated Professor Euston.
Traditional puff pastry relies on fat for its characteristic flakiness. The team is exploring the substitution of solid fats with healthier liquid oils such as sunflower or rapeseed, which have lower saturated fat levels.
This transformation involves oleogelation, a process to convert these oils into a solid-like fat. The aim is to replicate the behavior of conventional fats and maintain the desired flaky texture.
“Crafting flaky pastry is a complex process,” explained Prof Euston. “Fat not only adds flavor but also plays a pivotal structural role in the pastry.”
“To achieve the desired flakiness, the fat must interlace between the layers of dough. Simply substituting fat with a healthier oil isn’t sufficient, as liquid oils lack the structural integrity needed for layer separation in pastry.”
The team is prioritizing oils from locally grown crops to minimize environmental impact. In addition to potential health benefits, Professor Euston highlighted advantages for bakers, including the potential for less chilling during production of the modified pastry.
“We anticipate our oleogels will remain stable at higher temperatures, potentially eliminating the need for extensive chilling during production,” Prof Euston remarked.
The 10-month project, conducted in collaboration with industry partners New Food Innovation and AB Mauri, is funded by the UK Research and Innovation Engineering and Physical Sciences Research Council. The objective is to transition the modified pastry from the lab to practical applications, subjecting it to consumer taste tests.
Dr. Andrew Bourne, Executive Director for Innovation and Partnerships at UKRI EPSRC, emphasized the initiative’s potential to translate research into tangible solutions, ultimately offering healthier snack alternatives and improving public health.
Besides pastry applications, researchers are exploring the technology’s potential to reduce saturated fat in vegan cheese alternatives as well.
