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New fiber ingredient provides texture benefits for baked foods
date:Mar 05, 2013
Florida Food Products, Inc. introduced its FiberGel LC ingredient at the American Society of Bakings BakingTech 2013 going on in Chicago through Tuesday. The water-binding fiber provides instant or controlled gelification. It provides benefits in emulsification, mouthfeel/texture, egg replacement, freeze/thaw stability and increased yield, according to Florida Food Products, based in Eustis, Fla.

The company gave examples of low-fat muffins with FiberGel LC use at 1% of the application and glut

12/25 01:14