| 摘要 |
The present invention provides fat replacement compositions imparting advantageous organoleptic properties to reduced calorie foodstuffs. The fat replacement compositions generally include a mixture of tagatose and at least one indigestible oligosaccharide. The instant fat replacement compositions have a synergistic effect on the organoleptic properties of the resulting reduced calorie foodstuffs, particularly mouthfeel and creaminess. Accordingly, lesser amounts of the instant reduced-fat compositions may be incorporated into the reduced calorie foodstuffs.
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