Cargill Brazil has launched a new fat that can reduce the saturated fat content in ice cream, creams and dairy drinks by up to 30%, says DairyReporter.

Launched in December, Lévia+c was a blend of vegetable oils (mainly soyabean oil) and emulsifiers that had the same physical structure as a traditional fat but a saturated fat content of 35% and a maximum trans fat content of 2%.

It could be added to a recipe without changing the product formulation and also slowed down melting, left no residual fat in the mouth and prevented recrystallisation and lumps from forming, Cargill said.

The technology for Lévia+c was based on the ‘structuring’ of liquid oils, which promoted the strengthening of the crystal fat network, DairyReporter quoted Fernando Toledo, strategic marketing manager for fats and oils at Cargill, as saying.

“The formation of more stable crystals in the correct amount, shape and size provides rapid crystallisation and product stability.”

DairyReporter said that the technology behind the Lévia range was developed in 2014 when Cargill partnered with the State University of Campinas to develop an ingredient that could reduce the trans and saturated fat content in products such as fired foods, cookie dough, bread and chocolate. Lévia+e was introduced for foods requiring more structure, such as panettone, cakes and candy filling. However, there was still a gap for dairy products.