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