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- Stabilization and texturing
- High functionality due to optimal water-binding
- Emulsifying properties
- Improved juiciness
- Minimization of cooking loss
- Reduced tackiness
- Easy processing
- High dimensional stability
- Excellent freeze-thaw stability
- Fat and salt reduction
- Improvement of the texture of products with layers (TVP)
- Allows substitution of other stabilizers and thickeners
- Natural brown coloration with HERBACEL® AQ® AFB 200
- Clean Label and All In Technology
- Natural golden-yellow to dark-brown, very stable shades
- Flavor rounding
- Perfect for Clean Label concepts due to “apple extract” declaration
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