Food Application |
|
Functionality |
Flour products |
Bread |
Improve crumb softening,extend shelf-life,improve texture |
|
Cake |
Dough conditioner,improve product tenderness,texture and volume |
|
Biscuit |
Fat replacement,improve processing properties and reduce baking lost |
|
Cereals |
Complexes starch during processing,reduces stickiness and clumping |
Noodle,Pasta,Potato products |
Provides resistance to over cooking, mproves texture, educes stickenss, Extrusion aid imparts fine and stable water dispersion. |
Coffee Whitener |
Improves whitening Properties and dispersion aid |
Non-dairy Cream |
Provides creamy mouthfeel,good aeration and stability |
Ice Cream |
Imparts dryness, body, smooth texture, stability and slow meltdown |
Candy,Chewing gum |
Reduces stickiness, prevent sugar crystallization, slight softening effects, aids dispersion |
Margarine |
Improves emulsion stability, Provides anti-spattering properties, texture control |
Shortening |
Improves aeration and water absorption properties, improves palatability |
Meat Products |
Improves fat dispersion and starch complexing with water, prevent starch staling. |