BigPatents India

The present invention relates to a formulation for the preparation of low-fat reduced calorie cakes and a process thereof. Cakes are characterized by high levels of fat and sugar in their formulation. Fats impart tenderness, give a moist mouthfeel, confer structure, lubricate during chewing and also contribute to flavour of the product. Fat also give structure to the batter, and incorporate air into batter. Fat is also a concentrated source of energy yielding 9 kilocalories per gram. When the fat content of the baked food is significantly decreased the resulting product is considered to be much less desirable. In spite of the number of important functions played by fat in improving the overall quality of the baked products, the current consensus is to reduce the fat content or to replace the fat in the baked products to safeguard from a number of serious health hazards. Nutritionists and medical practitioners advise to lower the intake of fat and in specific saturated fat, as a measure towards reducing the incidence of cardiovascular disease, atherosclerosis, cancer, diabetes and obesity. As a consequence, the number of low-calorie foods, of which baked foods is one of the most important, has been increasing steadily over the past couple of decades. A rich biscuit or a cake may drive 50-60% of its calories from fat.