Enzyme based fat replacer can reduces fat in bread by 70 per cent, claims...
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
View ArticleMaltodextrins may reduce fat levels by 50 per cent: Study
The addition of maltodextrins to high-calorie food products may reduce fat content by up to 50 per cent, without altering important characteristics like firmness, say researchers.
View ArticleNew baking replacement ingredient
A new baking replacement ingredient called Trimbake, which reduces baked recipes by up to 75% of the original fat content and 50% of the usual sugar content, is being launched in the UK.
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