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When you reduce the fat content in your sauce or dressing product, you risk a loss of mouthfeel and creaminess, a reduced mouth coating effect and miss out on good taste. Besides that, your product might lose its thick texture and its attractive, smooth, and glossy appearance. So, what are the label-friendly top ingredients for reducing fat in sauces and dressings?
Remypure rice starch is an excellent label-friendly solution for reducing fat in sauces and dressings – both under hot and cold conditions. The functional native rice starch improves mouthfeel and ensures a full and rich flavour. It is a texturizer that creates soft and creamy textures and adds gloss to your sauces and dressings. Furthermore, it is a highly stable ingredient withstanding extreme process conditions such as high shear, high temperature and low pH, and it exhibits a good freeze-thaw stability.
With Remypure S52 it is possible to reduce that fat content in your dressing with up to 25% while keeping a creamy mouthfeel and providing nice glossiness to the finished product. The precooked, instant rice starch Remypure S52 P is a perfect clean label texturizer being process stable and having performance levels similar to those of modified starches under tough process conditions (low pH, high shear). Moreover, there is no off taste which can often the case with modified starches
Rice starch
Rune Hammer
Area Sales Manager
+45 31 39 12 24
rh@alsiano.com
