Abstract: Emulsifiers are co-processed with a carrier to produce a fine powder. The fine powder is added to the dry mix portion of full-fat baked good formulations, such as full-fat yellow layer cake formulations. Compared to the addition of dry dairy protein and powdered emulsifiers separately, batter aeration is enhanced, cake volume is increased, a finer and more even crumb structure with softer texture is produced, and storage qualities are improved.

Abstract: The invention is oil-coated microparticulated gellan gum microparticles which are useful as a fat replacer, as an encapsulant and/or as a delivery system for food ingredients in low- or no-fat food matrix. The microparticles are substantially spherical and have particle sizes ranging between about 0.1-10 microns. Primarily, these microparticles have particle sizes ranging between 0.1-5.0 microns. The microparticles have a narrow size distribution, with about 70-80% ranging between the 0.1-5.0 micron size. The particles have a high degree of deformability and surface hydrophobicity.