Full-fat dairy products can bring health risks because of the high levels of saturated fat, which can contribute to heart disease risk. So, many food processors attempt to develop low-fat products. In this research, the effects of two fat replacers, namely guar gum (at 0.25 and 0.5% concentrations) and sage seed gum (at 1 and 2% concentrations), were compared on the dynamic rheological properties of reduced-fat camel creams (24, 27% fat) and the full-fat camel cream (30% fat). The camel creams containing 27% fat-0.25% guar gum had the highest storage modulus (G′, 17506 Pa) and loss modulus (G″, 4445 Pa), which was slightly different from regular cream (G′=13710 Pa and G″=1353 Pa). The results showed that the rheological properties of camel cream (27% fat-0.25% guar gum) had no significant difference with regular cream (P>0.05).

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