It can be difficult to create fat free or low fat salad dressings that have many of the textural attributes associated with full fat versions. Often when fat is removed from an application, the body and mouthfeel become less desirable to the consumer. Careful selection of stabilizers and other ingredients and optimization of the formula can create a desireable reduced fat dressing. Learn more about using stabilizers to texturize your salad dressing in our white paper, "Sensory Analysis of Fat Free Dip."
Below are our stabilizer recommendations low fat salad dressings.
|TIC Gums presents new sensory white paper on protein beverages at SupplySide West|
WHITE MARSH, Md.-TIC Gums releases a sensory white paper titled Technically Speaking: Targeting Texture for Instant Protein Beverages at SupplySide West Expo, booth #22070 in Las Vegas, Nev., November 14-15, 2013. As health and wellness trends cont...