A study by the Technical University of Valencia shows how Sensus inulin can be used to substantially reduce fat in cakes without compromising taste and texture. The researchers were able to reduce the fat content of sponge cakes by 70% by including inulin in the formulation, whilst maintaining proper sensory characteristics.
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The technical paper provides more insight into how to reduce the fat content of your product.
Click here for the abstract published in de Journal of Food Science.