Description
Features
- Easy solubility in cold and hot water
- Film-forming property
- Resistance to oils, greases and solvents
- Better thickening agent
- Water binding Capacity
- High viscosity
- Functioning at low temperatures
Applications
Industries | Uses | Functions |
---|---|---|
Frozen Foods | Ice cream, soft serves, frozen cakes | Water retention: ice crystal inhibitor; stabilizer |
Dairy Products | Yogurts, desserts, mousses | Inhibits when separation; keeps texture after sterilization |
Instant Mixes | Pudding, sauce, dessert, beverage | Fast, cold dispersible thickening and texturing agent. |
Dressing and Sauces | Salad cream, pickles, barbecue relish | Cold water dispersible, acid resistant emulsion stabilizer. |
Beverages | Cocoa drink, fruit nectar, sugarless beverage | Acid resistant thickening and suspending agent |
Animal Feeding | Veterinary preparation, calf milk replace | Suspending agent; granulating agent. |
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