Category |
Advantages of Use |
| Food Products |
|
Bakery |
- Controls flow ability
- Gives baking stability
- Gives excellent creamy mouth feel
- Excellent for low fat products
- Improves stability of products
- Improved texture
- Used as bulking agent
|
Fluids |
 - Very stable in hot and cold processes
- Improves creaminess
- Ideal for dietary health drinks
- Improves mouth feel
- Improves opacity in milk shakes
|
Dairy |
 - Used in ice-creams as a stabilizer to prevent from crystallization
- Bulking agent
- Improves texture
- Improves fields
- Improves texture & mouth feel in processed cheese
- Improves mouth feel and stability in toppings, yoghurts
|
Meat & Sea Food |
 - Improves texture
- Improves mouth feel
- Excellent freeze – than stability
- Substitute of fat
- Holds natural characteristics and juices of product
|
Extrusition |
 - Converts oil based products to free flowing powder
- Low calorie spaghetti, macaroni, noodles, and brownies
- Improves texture and yield
- Controls moisture level
|
