Inert in taste, colour and odour. Derived from the following sources:
Bamboo
Oat
Wheat
Cellulose
BAKERY
- Increased yield
- Improved crumb structure & shelf life
- Softer for longer
- Improved freeze & thaw stability
- Increased fibre content
- Even moisture dispersion
- Products remain crispy for longer
MEAT
- Reduction in syneresis
- Decrease in cooking losses
- Improved product firmness
- Moisture retention
DAIRY
- Excellent anti-caking agent for grated cheese
- Improved meltability
- No effect on colour during cooking
PASTA
- Breakage reduction during production
- Improved stability in finer shaped products
- Increased fibre content
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