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