Rheological properties of maltodextrin based fat - reduced confectionery spread systems

This study showed that incorporation of maltodextrin gels used as fat replacers can be performed up to 15%. However, negative influence on system rheology was observed. Therefore, further studies should focus on changing preparation techniques as well as the addition of different emulsifier.

Source: Procedia Food Science - November 7, 2014 Category: Food Science Source Type: research