Rheological properties of maltodextrin based fat - reduced confectionery spread systems

Vegetable fat for confectionery spreads was partially replaced with two different types of maltodextrin gels (potato and specialty waxy maize maltodextrin gel) used as fat replacers at 20% gel concentration. The fat replacement levels were 15%, 30% and 50%. Fullfat confectionery spread was used as a control sample. Steady shear (hysteresis loop, apparent viscosity and yield stress determination), oscillatory and firmness measurements were performed. Also, melting profile of a confectionery vegetable fat was determined in order to confirm the working temperatures of all tests. Reduced fat systems with fat replacement level above 15% resulted in the formation of a product with inverted phases, so called ′ganache′ no matter of the used maltodextrin gel type. Therefore, only systems with 15% replacement level were observed. The incorporation of both types of maltodextrin gel as fat replacers in reduced fat system resulted in significant increase in degree of thixotropy, yield stress value, apparent viscosity, elastic moduli and firmness value. Also, reduced fat systems prepared with potato maltodextrin gel expressed more significant increase in all tested rheological parameters in comparison to waxy maize maltodextrin gel containing systems. This study showed that incorporation of maltodextrin gels used as fat replacers can be performed up to 15%. However, negative influence on system rheology was observed. Therefore, further studies should focus on changing preparation techniques as well as the addition of different emulsifier.