Pectin shows promise as fat reducer in baked goods

03/15/2010 | FoodNavigator

Already widely used as a gelling agent in jams, confectionery and bakery fillings, as well as a stabilizer in yogurts and milk drinks, pectin could replace a lot of the fat in many baked goods, research shows. Proponents say pectin will allow bakers to slash shortening by up to 30% and provide a finished product that has a more tender texture.

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