Main functionalities

• Yeast breads & rolls: Dough conditioning, freezing stability, crumb bleaching, crust color, water binding, shelf life improvement.
• Sweet goods: Batter viscosity, particulates suspension, spread increase/reduction, crumb softening, height increase/reduction, fat dispersion & browning, anti-sticking/release agent, egg replacement, water binding, shelf life improvement.
• Frozen doughs: Dough stabilization, ice crystal control, water binding.
• Glazes & Icings: Freeze/thaw stability, sheen optimization, thermostability, smooth texture, syneresis control, film formation.

Main functionalities

• Fruit juices and juice beverages: Viscosity, pulp suspension, clarity, mouthfeel.
• Near water drinks: Body, mouthfeel, viscosity.

Main functionalities

• Fruit snacks and jelly candies: Texture, stability, mouthfeel, coating.
• Cake decorations: Texture, stability, fast set.
• Hard candies: Anti-sticking, release agent.

Main functionalities

• Salad dressings, dips, sauces & gravies: Viscosity, emulsion stability, texture, mouthfeel, shelf life improvement.

Main functionalities

• Cheeses: Ingredient cost control, dairy solids and fat reduction, firmness, appearance improvement, viscosity, melt control, water control, yield increase, release/flow agents.
• Fresh dairy products: Ingredient cost control, protein stabilization, viscosity, smoothness, thickening, gelation, aeration, fat & calorie reduction, enhanced nutrition, antifoam, clean flavor delivery, freeze/thaw and heat stability, syneresis control, shelf life improvement.

Main functionalities

• Extrudability, meltdown delay, texture, smoothness, body, ice crystal growth reduction, shrinkage limitation, overrun, shelf life improvement, freeze/thaw stability.

Main functionalities

• Fruit sauces, syrups & variegates: Viscosity, storage stability, freezing behavior, pourability, sheen, cling.
• Fruit preparations: Suspension, spreadability, pumpability, stabilization, viscosity, sheen, white mass reactivity.
• Compotes: Texture adjustment or recovery, syneresis control and bake stability.

Main functionalities

• Fresh processed meats: Color stability, flavoring, meat extension, fat replacement, shelf life improvement.
• Cooked meats: Coloring and color stability, emulsion stability, fat reduction, texture improvement, flavoring, yield optimization & syneresis control, shelf life improvement.
• Dry meats: Color stability, flavoring, water activity, yield improvement, shelf life improvement.
• Specialties (aspics, meat analogs, fat, ...): Gelling properties, meat replacement, fat replacement, water binding, texture, freeze/thaw stability, shelf life improvement.