| abstract |
Baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose: flour of at least 1:1 have good texture, good mouthfeel, are highly palatable and have a low caloric content. |