| Processed meat |
|
Sausages, hot dogs, hams, hamburgers
- Improves yield
- Improves bite
- Reduces syneresis
- Can be used in allergen free products
|
| Fruit preparations |
Drinks, preserves
- Distributes fruit pulp uniformly
- Stabilizes proteins
- Releases flavor
- Imparts texture through gel properties
|
| Bakery products |
Donuts, dough products, meringues, tortillas
- Controls batter viscosity
- Increases volume
- Prevents oil absorption
- Retains moisture
- Prolonges freshness
- Improves freeze/thaw stability
- Improves process efficiency
|
| Beverages |
Dry mixes: Hot chocolate, breakfast, energy and sport drinks, fruit-flavored drinks, squashes
- Improves mouth feel
- Adds body
- Enhances flavors
- Prevents oil-ring formation
Liquid preparations:
- Milk, fruit and diet drinks
- Improves mouth feel
- Adds body
- Stabilizes proteins
- Suspends solids
- Enhances flavors
|
| Diet foods |
- Reduces syneresis
- Thickens without adding calories
- Simulates texture of fats/oils resulting improved mouth feel
| |
|
| Desserts |
|
Ice cream, milkshakes, puddings, sherbets
- Improves mouth feel
- Gels and thickens
- Reduces syneresis
- Stabilizes proteins
- Controls the formation of ice crystals, imparting a smoother texture
- Inhibits sandiness by retarding the formation of lactose crystal
|
Salad dressings,
condiments,
soups and sauces |
- Improves mouth feel
- Adds body
- Suspends solids
- Improves temperature stability
|
| Syrup and toppings |
- Thickens
- Improves flow control
- Prevents sugar crystallization
- Prevents migration into pancakes, waffles and toast
- Improves mouth feel
|
| Instant/quick cook cereals |
Pasta, noodles
- Strengthens gluten network
- Prolonges freshness/shelf life
- Reduces oil uptake during frying
- Eliminates the need to cook the cereal (just add hot water)
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