Effect of a carbohydrate-based fat substitute and emulsifying agents on reduced-fat peanut butter cookies

Oatrim replaced 75 and 100% of the butter in peanut butter cookies. Emulsifiers [diacetyl-tartaric esters of monoglycerides (DATEM) and sodium stearoyl-lactylate (SSL)] were incorporated (0.0, 0.1 and 0.2% formula-weight-basis) in combination with oatrim. Data were analyzed with PROC MIXED and contrast statements. Water activity increased as oatrim increased. Oatrim increased Color L. Cookie spread was reduced, cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardness and brittleness, 0.1% SSL moderated the brittleness decrease but resulted in a hard cookie. Cookies with 75% oatrim most closely matched the control, fat Kcal decreased 36%.