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Abstract
Soft‐type cookies were prepared with up to 35% fat replacement by fat mimetics, namely Litesse (improved polydextrose), C*deLight MD 01970 (maltodextrins), Dairytrim (b‐glucans), pectin and Simplesse Dry 100 (a blend of micropatriculated whey proteins and emulsifiers). Physical, textural and sensory properties of the cookies were measured. All formulations with fat replacement up to 23% showed properties similar to control cookies except hardness. Cookies with 35% fat replacement by Litesse, a combination of Litesse and C*deLight MD 01970 and a combination of Litesse and Simplesse Dry 100 (50% each) presented a greater hardness, but physical properties as well as flavor and general acceptance comparable to the control cookies.
