NZ Baking Industry

New Gum Technology fat replacer targets dairy, baked goods

Foodnavigator.com (04/10/06) reports that a new fat replacer from stabilizer firm Gum Technology Corporation claims to offer texture and moisture binding benefits to manufacturers of low- or no- fat products.The gum blend is marketed as all natural and is a blend of cellulose gel, konjac, xanthan and contains soluble and insoluble fibre.The gum blends mimics fat, creating a cremy mouthfeel in dressings, sauces and ice creams, while replacing up to 10% fat. The gum blend also holds up to 200 times its own weight in water, so it makes it ideal for extending the shelf life of dough and other baked goods.