SUBSTITUTE FAT Fat Substitution

Low-Fat Cake

With the improvement of modern living standards, people pay more and more attention to fat and health, and the demand for health products such as low fat, high fiber and low sugar content is increasing. As a classic category in cakes, pound cakes occupy an important place in the hearts of consumers. Because of the large amount of fat and sugar added during the production process, it is regarded as “high oil”, “high sugar” and “high fat”.

Traditional low-fat cakes usually use modified starch as a fat substitute, which tastes stiff and hard to melt in the mouth, and cannot satisfy the desire of consumers for healthy and delicious taste. The low-fat cake made with Lemont citrus fiber, with 30~35% fat substitution, not only makes the product closer to the taste of normal pound cake, its high-fiber system also gives the product more texture, which can satisfy the high demands of customers for both good taste and helping body shaping.