Cargill's CitriTex™ GSG 71 stabilizer blend helps food manufacturers reduce fat by up to 50 percent

Cargill will showcase an innovative new texturizing ingredient, the CitriTex™ stabilizer blend*, in a delicious, reduced-fat muffin prototype at the Institute of Food Technologists (IFT) Food Expo July 18-20 in Chicago. 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.