Applications: dairy and cheese products 

• Low fat products: yogurts, cheeses, creams, spreads...
• Creamy desserts, dairy specialties, flavoured milks...
• Oven-baked desserts made with eggs.

Tapiocaline:

• 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
Tapiocaline:

• Replaces fat and casein 
• Develops stretchiness
• Maintains the capacity to be transformed: slicing, grating, melting