摘要:
Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
摘要:
Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
摘要:
Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.