Imparts aeration stability and body, in fillings and toppings. Retards stalling by preventing retrogradation of the reaction with amyl pectin-branched flour chains to provide a softer crust and prolong freshness. Allows to reduce the amount of fat in sweet cookies, replacing triglycerides that have a minimal water absorption capacity, when mixed with larger amounts of water. It acts improving the dispersion of fat droplets in candies.
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