White Paper: Sensory Analysis of Fat Free Dip

Saladizer Systems Emulsify & Add Texture to
Salad Dressings, Dips, & Sauces

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:

• Analysis of key texture attributes in honey mustard dip
• Description of the texture characteristics each of two Saladizer^® systems contribute to the finished fat free dip
• Cross reference of texture lexicon terms to typically consumer associated terms