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- Substitution of emulsifiers
- Equivalent processing properties compared to gluten-containing masses and doughs
- Fat reduction
- Volume improvement
- Improved cohesion of mass-like pastries
- Improved fat binding in stirred masses
- Improved juiciness
- Color intensification
- Natural golden-yellow to dark-brown shades
- Flavor rounding
- Natural sweetness from apples
- Sugar substitute
- Improved browning
