date:Oct 08, 2012
s slightly different than the original,says Short. Changes to colours and flavours are somehow more accepted by consumers.
He adds that with emulsifiers, stabilisers and thickeners, it's not a case of replacing like with like: artificial colours with natural colours; modified starch with native functional starch.
You have to redesign the product from scratch, he says. We've used starch to successfully replace xanthan gum in a range of dips but we had to redesign the product completely.
Preser