New Stabilizer Blend Reduces Fat Content, Processing Costs, In Baked Goods

June 22, 2010: 04:23 AM EST

Reduced-fat bakery products usually require expensive added processing or specialty ingredients that push up manufacturing costs. Cargill may have a solution to that problem. Next month it will debut a new stabilizer blend that allows replacement of half the oil or fat in baked goods while maintaining the original taste and texture. CitriTex doesn't require any special processing or hydration, can be added during the mixing process at any time, and is cost-neutral compared to soybean oil, according to the company. Citritex is being introduced in a reduced fat muffin prototype at the Institute of Food Technologists Food Expo in Chicago from July 18 to July 20. The muffin has 44 percent less fat and 15 percent fewer calories than a regular muffin.

Cargill, "Cargill's CitriTex™ GSG 71 stabilizer blend helps food manufacturers reduce fat by up to 50 percent, while maintaining the great taste associated with full-fat products", Cargill website, June 22, 2010, © Cargill

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New Stabilizer Blend Reduces Fat Content, Processing Costs, In Baked Goods

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