FUNCTIONAL SOLUTION
EMULSIFIER, ENZYME & STABILIZER
DOUGH SOLUTION
Increased Volume
Freeze/Thaw stability
Improved consistency and handling
Freshness, Flexibility and Adhesion Control
pH regulation without translucency
BREAD SOLUTION
Bread Softness
Increased, stable volume
Homogeneous, fine crumb structure
Shelf-life extension
Improved processing and raw material tolerance
NOODLE SOLUTION
Cooking Stability
Easy Processing
Improved Raw Material Tolerance
SAUCE & DRESSING
Improved emulsion stability
Improved heat stability
Stable fat emulsion and foam
Homogeneous fat distribution
Improved flow properties
CONFECTIONERY
Superior softness and moistness
Increased, stable volume
Improved whipping of cake batter
Delays staling
Reduced candy stickiness
BEVERAGE SOLUTION
Homogeneous and stable solution
Stable fat emulsions and foams
Better mouthfeel
Great flavor release
Creation of milk-like texture
