Gluten and lactose-free ingredient substitutes

CHICAGO –The Institute of Food Technologists have developed a formulation for low-fat white sauce that meets the requirements of vegetarians, the lactose-intolerant and patients with celiac disease. Although many gluten-free ready-to-eat products are available, not all of them satisfy the taste and health needs of these special consumers. Moreover, they are not comparable to non-gluten products.

Traditional white sauce is basically milk, starch/flour, oil and salt. To make this available to non-gluten consumers, vegetable protein source and gluten-free starches can be used as substitutes. Researchers replaced milk with soy protein which enhances the structure of the sauce. This makes the product ideal for lactose intolerant consumers. The flour is replaced with gluten-free waxy starches such as corn and rice which enhances the structure of the sauce without changing the colour and taste. The oil is replaced with inulin, a functional ingredient that reduces the risk of cardiovascular and gastrointestinal diseases. Sauces that have these components appear to be stable when stored in the refrigerator.