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. Emulsif iers [diacetyl-tartaric esters of monoglycerides (DATEM) and sodium stearoy l-lactylate (SSL)] were incorporated (0.0, 0.1 and 0.2% formula-weight-basi s) in combination with oatrim. Data were analyzed with PROC MIXED and contr ast statements. Water activity increased as oatrim increased. Oatrim increa sed Color L. Cookie spread was reduced, cookies with 75% butter replacement with oatrim and 0% emulsifier equaled the control. Oatrim decreased hardne ss and brittleness, 0.1% SSL moderated the brittleness decrease but resulte d in a hard cookie. Cookies with 75% oatrim most closely matched the contro l, fat Kcal decreased 36%.