Ingredients (%) | Control | Treatments | |||||||
1 % Fat Replacement | 2 % Fat Replacement | ||||||||
MS1 | WP1 | WG1 | OT1 | MS2 | WP2 | WG2 | OT2 | ||
Fat | 8 | 7 | 7 | 7 | 7 | 6 | 6 | 6 | 6 |
MSNF | 11 | 11 | 11 | 11 | 11 | 11 | 11 | 11 | 11 |
Sugar ( 66% sucrose + 33% glucose) | 16 | 16 | 16 | 16 | 16 | 16 | 16 | 16 | 16 |
Stabilizers (Gelatin) + Emulsifier (Egg yolk) | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
MS | - | 1 | - | - | - | 2 | - | - | - |
WP | - | - | 1 | - | - | - | 2 | - | - |
WG | - | - | - | 1 | - | - | - | 2 | - |
OT | - | - | - | - | 1 | - | - | - | 2 |
Total solids | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 | 35.5 |