Meat analogues

Meat analogues

Meat_analogues

FUNCTION
•  stabilisation/texturisation
•  minimises frying loss / increases succulence
•  reduces stickiness/improves the processing properties
•  incorporation of additional water is possible
•  fat reduction
•  improves the texture of products with solid ingredients

RECOMMENDED PRODUCT
Herbacel®-AQ® Plus (citrus fibre & apple fibre)

FUNCTION
•  colour intensification
•  natural gold-yellow to dark brown shades
•  optionally rounds out flavours

RECOMMENDED PRODUCT
Herbarom®

FUNCTION
•  natural sweetness from apples

RECOMMENDED PRODUCT
Herbasweet®