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- Texturing and stabilization
- Substitution of emulsifiers, stabilizers and thickeners
- Production of vegan, egg-free, gluten-free products
- Development of a yield point
- Shear thinning behavior
- Minimization of syneresis
- Improved adhesion to lettuce, meat, fish and vegetables
- Surface gloss
- Minimization of syneresis
- Color intensification
- Natural golden-yellow to dark-brown shades
- Heat-stable
- Flavor rounding
- Natural sweetness from apples
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