HOW TO REDUCE FAT IN CUSTARD: AN ULRICK + SHORT APPLICATION GUIDE

In this application guide, our technical team demonstrates how to easily reduce fat in custard using our specialist clean-label ingredients. As consumer demand for healthier options grows, formulators are challenged to create indulgent products with improved nutritional profiles. This video provides a step-by-step walkthrough, showing how our delyte 9 and synergie L526 ingredients can help you achieve significant fat reduction without sacrificing the creamy, rich texture and taste that consumers expect.

KEY BENEFITS FOR FOOD MANUFACTURERS

• Significant Fat & Calorie Reduction: Our delyte™ range of fat replacers can reduce up to 50% of all types of fat in your products, enabling you to meet calorie reduction targets and create healthier offerings.
• Maintain Premium Texture: The challenge with fat reduction is maintaining the desired mouthfeel. This video shows how synergie™ functional starches and flours provide the perfect viscosity and stability to ensure your custard remains thick and indulgent.
• Clean Label Solutions: Both delyte 9 and synergie L526 are derived from natural sources, allowing you to simplify your ingredient declarations and appeal to the growing number of consumers who seek clean-label products.
• Expert Technical Support: The video highlights our hands-on approach. Our team works with you in our development kitchens and factories to integrate our ingredients and solve your unique formulation challenges.

READY TO REFORMULATE?

Want to create a healthier version of your own product? Discover our full range of fat reduction solutions and see how we can help you innovate.

Contact us to discuss your project or request a sample.

For more on developing products that meet current consumer trends, explore Ulrick + Short’s YouTube channel.

Hungry for more? Find out how our starches and flours can thicken and stabilise a béchamel sauce in this video on béchamel sauce with synergie L526.