PHILADELPHIA -- To shorten the development timetable for a reduced-fat cheese filling, FMC Corp.'s Food Ingredient Division here has a new formula for food marketers to consider.
The filling uses a number of ingredients, including whey, glycerin and FMC's Indulge brand of cellulose gel, to reduce the fat content of standard cheese filling to 20%. Because the formula is not based on water, the water activity remains low -- about 0.4. This level will not support microbial growth and minimizes moisture migration to the rest of the product.
"We developed this formula to show people that it is possible to reduce the fat level in fillings designed for snack-type foods," said Kathy Niness, market manager for bakery and confections at FMC.
"It's difficult to achieve a good filling that qualifies for a low-fat claim, so we concentrated on reduced fat for a more healthy cheese-type filling that didn't sacrifice the taste and texture," said Niness.