Trans fat replacement
Dec. 1, 2011
A stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate is used in preparing reduced-trans-fat baked goods. The trans fat replacement system can reduce or eliminate traditional fats used to make baked goods. The replacement system can take the form of a paste-like mixture suitable for spreading and is useful for the preparation of laminated dough products such as biscuits and croissants.