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Better Baking in Food Product Development
date:May 11, 2016
used for reduced-egg or egg-free mayonnaise.
Baked goods show improved texture and nutrition, reduced cost and clean labeling with use of insoluble citrus fiber. Insoluble citrus fiber can reduce oil in muffins, as well as increase softness and shelflifeall for a cost reduction, depending on oil used. In cakes, insoluble citrus fiber improves freshness and end-product quality and can be used for egg reduction.
Crackers show a reduction in breakage during manufacture, shipping and handling with

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