New blend reduces fat, oil in baked foods
June 22, 2010
by Jeff Gelski
MINNEAPOLIS — Cargill will showcase its CitriTex stabilizer blend, a new texturizing ingredient, in a reduced-fat muffin prototype at I.F.T. 10, the Institute of Food Technologists’ annual meeting and food exposition in Chicago. The blend allows up to a 50% replacement of oil or fat in bakery products while maintaining the taste and texture of a full-fat product, according to Minneapolis-based Cargill.
“The CitriTex stabilizer blend is unique in that it helps to significantly reduce fat and calories in baked goods while maintaining the moistness and ‘springiness’ consumers enjoy and expect from a full-fat product,” said Darrin Peterson, functional systems product line manager for Cargill Texturizing Solutions.
The muffin at the I.F.T. event will contain 44% less fat, 15% fewer calories, 35% fewer calories from fat and 50% less saturated fat than a typical full-fat muffin.