Applications: dairy and cheese products
- Low fat products: yogurts, cheeses, creams, spreads...
- Creamy desserts, dairy specialties, flavoured milks...
- Oven-baked desserts made with eggs.
- Replaces fat
- Provides a creamy texture and mouthfeel
- Declaration "clean label"
- Improves spreadability
- Elasticity and longer shelf life of products based on eggs
Products made of cheese and cheese specialities
- Replaces fat and casein
- Develops stretchiness
- Maintains the capacity to be transformed: slicing, grating, melting