CitriTex® GSG 71 can be used to replace 50% of the oil in muffins, cakes, and snack cakes allowing the product to be labeled as “Reduced Fat”.
Reduce the fat without compromising sensory experience - click below to get the story.
CitriTex® stabilizer blend* reduces fat content while maintaining taste, texture and manufacturing cost
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CitriTex® stabilizer blend allows up to 50% oil replacement in bakery products. Here Darrin Peterson, Functional Systems Product Line Manager, AVP, and Bill Gilbert, Technical Specialist, Master Baker, Bakery, Snacks & Cereals, Cargill Texturizing Solutions, discuss Cargill’s solution in more detail. |
Related information
Other CitriTex® GSG 71 stabilizer blend Product Applications: Bakery (muffins, cakes, and snack cakes)
Learn More: Check out the Muffin with Fat Replacement System prototype (pdf) or get more details on Functional Systems.
Contact Us: Connect with a Cargill professional for help with your formulation needs.
*The full product name is CitriTex® GSG 71 stabilizer blend.
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations. |
