Proliant Says VersiLac Ingredient Could Reduce Butter Usage and Cost

September 21, 2011

At a time when butter prices have reached an all-time high, dairy ingredient VersiLac could serve as a replacement for butter and butter-based ingredients.

At a time when butter prices have reached an all-time high, dairy ingredient VersiLac could serve as a replacement for butter and butter-based ingredients, says supplier Proliant Dairy Inc. (Ankeny, IA).

The company says that while previous research demonstrated that VersiLac can successfully replace up to 100% of non-fat dry milk or whey powder, and at least 25% of either sugar, cocoa, and salt in select bakery, confectionery, beverage, and savory products (as well as replacing dextrose, maltodextrin, and corn syrup solids), new studies show that VersiLac, which can produce moister, richer finished products, can replace some of the butter in baked goods by increasing water-holding capacity.

Specifically, research reflected that VersiLac allowed for up to 20% butter reduction in brownies, 15% in croissants, and 10% in pound cake. In a savory Alfredo sauce, it replaced 100% of butter powder.

“Combined with the replacement of whey powder or non-fat dry milk/skim milk powder, Proliant was able to achieve 10 to 20% butter replacement in different bakery applications,” stated Kim Peterson, a Proliant applications research specialist. “The end result was a rich and moist finished product that was comparable to a much more expensive control product.”

In addition, she says, reducing the amount of butter used made the products healthier.