16.10.07

Food Ingredient - Fat Replacers

Purpose:
Provide expected texture and a creamy “mouth-feel” in reduced-fat foods

Application:
Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products

Common Label Names:
Olestra,cellulose gel,carrageenan, polydextrose,
modified food starch, micro-particulated egg white protein,
guar gum, xanthan gum, whey protein concentrate
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