date:Oct 08, 2012
stard or dairy cream desserts contain artificial thickeners such as modified starches or carrageenans, says Lopez. Now these additives can be substituted with westhove wheat L3D, a simple wheat flour able to keep the same organoleptic properties but totally clean-label.
Beyond these ingredient areas, though, clean-label options seem not to be as widely promoted probably because they are patchy.
Monoglycerides and polysorbates are two chemical-sounding emulsifiers consumers would like to see re