Multifunctionality
Binding, texturizing, emulsifying, thickening, stabilizing agent, fat substitute, calorie intake reducer, yield and processing improver, slicing and biting enhancer agent, rheological stabilizer (freeze-thaw cycles, thermal processing), water activity reducing agent, low acidity stabilizer, syneresis reducing agent, ice crystals size reducing agent, dextrin, maltodextrin, native and modified starches substitute, retained juiciness of the product, enhanced texture; reduces appearing of gel pockets, better muscle binding, lowers weight losses during heat treatment, limited leakage when vacuum packed, improve machinability, improves, better filling cohesion and stability, enhanced casings' filling, improved texture and bite, increases yield, reduced shrinking during frying, enhanced texture, better firmness, neutral taste and flavour.
