Cargill will showcase an innovative new texturizing ingredient, the CitriTex stabilizer blend (CitriTex GSG 71 stabilizer blend). This stabilizer blend allows up to a 50 percent replacement of oil or fat in bakery products, while maintaining the taste and texture of a full-fat product, and helping food manufacturers optimize formulation costs.

The CitriTex stabilizer blend is unique in that it helps to significantly reduce fat and calories in baked goods while maintaining the moistness and springiness. The muffin Cargill will showcase at the IFT Food Expo contains 44 percent less fat, 15 percent fewer calories, 35 percent fewer calories from fat, and 50 percent less saturated fat than a typical full-fat muffin.

The CitriTex stabilizer blend helps to customers formulate and deliver reduced-fat products that win with health-conscious consumers and optimize formulation costs, Historically, reduced-fat products have required additional processing or specialty ingredients that together can drive up manufacturing costs. The CitriTex stabilizer blend does not require any special processing or hydration, can be added during the mixing process at any time, and is cost-neutral compared to soybean oil.