It can be difficult for product developers to create fat free dips that have many of the textural attributes associated with full fat dips. Often when fat is removed from a dip, the body and mouthfeel become less desirable to the consumer.
The Texture Innovation Center® team built back texture in a fat free honey mustard dip by using Saladizer® systems to address viscosity, body, and mouthfeel.
This white paper includes: