In Ice Cream/Dairy Products |
Provides smooth and creamier texture,
prevents formation of ice crystals and quick meltdown.
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In Bakery Products |
Improves texture, crumb and structure, |
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increases shelf life, and improves moisture retention.
It also increases dough yield, shelf life.
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In Noodles |
For Better sheet formation, as well as it
improves moisture retention, texture and
machine runnability, thereby increasing production.
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In Pet Food |
As a viscosifier. |
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In Pastry Ices |
Absorbs free water as well as prevents
excessive stickiness.
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In Processed Cheese |
Improves texture and flavour and use as
Stabiliser.
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In Beverages
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Controls viscosity, improves body and mouth
feel and also improves shelf life.
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In Soups |
For increase thickener and
Stabiliser. |
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In Noodles |
Improves texture, form and moisture retention.
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In Meat |
Use as a binder in sausages, it absorbs free
water, improves flow rate, prevents
separation and migration.
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In Dressings and Sauces |
For Thickener, emulsion stabilizer and
improve flow properties.
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