Applications
Bakery & Baked Products
Key Properties:
- Texturizing and moisture-retaining agent: improves the structure and maintains the freshness of baked goods.
- Natural source of fiber: increases fiber content in products.
- Prebiotic properties: supports gut health without causing discomfort.
- Low in calories: does not affect taste, color, or other characteristics of the product.
- Resistant to acidity and heat: ideal for various manufacturing processes.
- Low viscosity: does not interfere with the production process.
Applications:
- In baked goods: improves texture and moisture retention.
- In extruded products: enhances texture, stability, and cohesion of the mixture, promoting better expansion (such as rusks, noodles, and pet food).
SUPERGUM
All Applications
Emulsifier: stabilizes liquid and powdered emulsions.
Main ingredient in chewing gum: also used in medicinal candies.
Flavor enhancer: improves the organoleptic properties of beverages.
Probiotic properties: supports gut health without causing discomfort.
Protective function: offers protection in hair care products.
Natural source of fiber: increases fiber content in products.
Natural binder and fiber: used to fix ingredients in snacks.
Stabilizer and thickener: used to improve texture…
Technological additive in extruded pet food: used to improve texture and…
Texturizing agent: applied in syrups and lotions.