| 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 |