Coyote Brand Dairy Fat Replacer contains cellulose gel, konjac, sodium alginate and xanthan. The alginate reacts with the calcium present in milk to form a gel network. The cellulose gel and xanthan help introduce air to create a rich and creamy product with excellent overrun. This product allows for the replacement of up to half of the fat in some bakery products without impacting the structural integrity or sacrificing the desired high-fat mouthfeel. In low concentrations, it is suitable for products such as milkshakes. In higher concentrations, it can be used for mousse, whipped cream, custards and creamy sauces. It has no impact on product flavor and binds moisture to reduce syneresis and staling, allowing for extending shelf life.
Gum Technology Corporation, www.gumtech.com