date:Oct 13, 2023
0% without compromising food products original texture and taste experience.
These fats crystallize very fast, resulting in a harder texture and better heat resistance than the traditional, higher saturated fats they replace. Redusat fats can effortlessly be aerated into a stable structure, resulting in a biscuit cream with a delightful textural contrast to the biscuit, says Saey.
Crucial components
Fats and oils are crucial in determining the quality and shelf life of baked goods and impact