Adds stability to low-viscosity products
Provides emulsifying properties
Ideal for instant thickening at low temperature
Syneresis control in gelled products
Adds fiber and can be claimed as positive for the cholesterol level
Synergistic viscosity control with xanthan gum
|Milks and juices, instant drinks, instant sauces, dressings, brioches, bread, dairy desserts, fruit soups, fruit preparation, ice cream, cream cheese|
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