Notes

[alt text] The image shows teo cakes with measuring tape surrounding the cakes. The text is advertising how baked goods can still be good with less fat.

[transcription] Acting as a shortening replacement. Kel-Lite xantham gum blends significantly reduce fat, cholesterol and calories. Kel-Lite improves the texture, flavor, mouthfeel, and shelf life of baked goods, made with these lower levels of fat and cholesterol. And low usage levels make Kel-Lite a cost effective as well as quality chouce. Introducing Kel-Lite. Increasing flavor while decreasing fat.

[additional notes] The measuring tape refects the cutting of fat and calories which is a great visual choice. The promise that products can contain less fat while maintaining flavor and texture demonstrates how hydrocolloids were used to engineer foods that met both nutritional and commercial goals. Georgia Salcau