date:Jun 14, 2012
entration of the fat mass.
According to Petyaev, the ingredient is tasteless and has no impact on flavour, texture or crystallisation.
Applications
L-Tug can be used in milk, dark and white chocolate. The ingredient also has applications in food with any fat matrix, such as bread, bakery, biscuits, crisps, dairy products and vegetable oils.
Petyaev said that the ingredient would produce a goldish colour in some foods, such as butter.However, there would be no colour change in chocolate excep