Cake stabilizer can cut up to 50% of formula fat
October 07, 2010
Baking & Snack staff
CitriTex stabilizer blend from Cargill Texturizing allows up to 50% replacement of oil or fat in bakery products, while keeping the taste and texture of a full-fat product. The blend helps maintain the moistness and springiness that consumers enjoy. The company developed a prototype muffin that contains 44% less fat, 15% fewer calories, 35% fewer calories from fat and 50% less saturated fat than a typical full-fat muffin. The company notes that the blend also helps optimize formulation costs. The blend does not require any special processing or hydration, can be added during the mixing process at any time and is cost-neutral compared with soybean oil.
Phone (877) 765-8867; Web www.cargilltexturizing.com