Researchers in Scotland have made strides toward producing healthier versions of popular baked goods, including sausage rolls, by developing a plant-based alternative to the saturated fats typically used in pastries. Scientists at Heriot-Watt University in Edinburgh have moved their experiment from the lab to a food industry partner's kitchen, marking a significant step in their work to reduce the saturated fat content in flaky pastries without compromising taste or texture.
Sausage rolls, a staple in the UK, can contain high levels of saturated fat, with some popular versions exceeding 60% of an adult's recommended daily limit. Professor Stephen Euston, a researcher on the project, stated that the goal is to offer pastries with the familiar flavor and texture but with substantially less saturated fat. This innovation could extend beyond sausage rolls to other laminated pastries such as croissants and turnovers.
The creation of flaky pastry traditionally relies on layering solid fats like butter or lard between dough. During baking, steam generated from these fats separates the layers, creating the characteristic flakiness. Liquid plant-based oils, such as sunflower and rapeseed, do not possess the necessary structure on their own. The Heriot-Watt team is utilizing a process called oleogelation to transform these liquid oils into solid-like structures that can mimic traditional fats.
"We're focused on sausage rolls, but this also applies to other baked goods that contain laminated pastry, such as croissants, Danish pastries and sweet or savory turnovers," Euston said. "We’re interested in oils from crops that can be grown sustainably in the U.K. in order to minimize the impact on the environment."
This research emerges against a backdrop of debate in the United States concerning the health implications of seed oils. Some groups, including proponents of the Make America Healthy Again movement, have raised concerns about potential inflammation and other health issues linked to consuming refined seed oils found in processed foods. Robert F. Kennedy Jr., U.S. Health and Human Services Secretary, has referred to seed oils as "poison" and advocates for their replacement with animal fats.
Conversely, other experts contend that scientific evidence supporting these claims is limited, and that seed oils can be a healthier alternative due to their lower saturated fat content. Euston addressed these concerns, stating, "We are aware of the concerns on social media of the supposed health risks from consuming seed oil. We do not agree with these concerns and would refer you to the reports by highly respected, scientifically credible institutions such as the British Heart Foundation and Johns Hopkins University."
The Heriot-Watt researchers emphasize that their oleogelation technology promotes the use of cold-pressed seed oils, which undergo only mechanical pressing and filtration without chemical processing. An additional potential benefit for manufacturers is the reduced need for chilling pastry dough, with the hope that the oleogels may remain stable at higher temperatures.
However, the broader health implications of this new pastry fat are still under investigation. Dietitian Kelly Springer noted that while the research is promising, more study is needed to definitively conclude whether the product offers a healthier alternative. "There is not quite enough research behind this product to either say if it’s good or better for you," Springer commented. "It seems promising; however, we would need to have more research to support the claims."