Bhujiya, Namkeen, Mixture (Use 2-4%)
Low Fat Take – up without diminishing taste, maintain freshness, increased shelf life, & improve Appearance – Reduced brown & black batter particles after frying appearance is golden yellow.
Baked Items (Use 2-4%)
Higher dough yield (8-15%), Bake Stability, Maintain Freshness, creamy feel, Reduce Calorie and carbohydrate content, reduced breaking and abrasion of shortbread, wafers and biscuits.
Diet & Health Beverages (use 2-6%)
Low Fat Take Good Texture, Dietary fiber, non-caloric bulking agent
Chocolate Milk (Use 2-4%)
Stable at high & ambient temperature, adds creaminess, adds opacity.
Ice Cream (Use 2-4%)
Controlling ice crystal growth, non-caloric bulking agent
Shredded Cheese (Use 4-6%)
Anticaking agent, mouth feels in low fat products
Cook-in Sauces (Use 2-6%)
Improved cling, controlled viscosity and texture in the jar and after cooking