Heriot-Watt Scientists Move Lower-Fat Sausage Roll Pastry Into Kitchens as UK Sells 10-15 Million Weekly
Updated
Updated · Fox News · Jul 15
Heriot-Watt Scientists Move Lower-Fat Sausage Roll Pastry Into Kitchens as UK Sells 10-15 Million Weekly
1 articles · Updated · Fox News · Jul 15
Summary
Heriot-Watt University researchers have shifted their plant-based pastry-fat work from the lab to an industry partner’s kitchen, a step toward commercial testing of healthier sausage rolls.
The project uses oleogelation to turn sunflower and rapeseed oils into solid-like fats that can create flaky laminated pastry while cutting saturated fat compared with butter or lard.
Sausage rolls sell about 10-15 million units a week in the UK, and leading versions contain 11 to 12.4 grams of saturated fat—more than 60% of an adult’s recommended daily limit.
Researchers say the approach could also work in croissants, Danish pastries and turnovers, and may reduce or even eliminate repeated chilling during production if the oleogels stay stable at higher temperatures.
An outside dietitian said the early results look promising but are not yet enough to prove the final product is healthier, as debate over seed oils continues in the United States.