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Functions |
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Application |
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Humectancy |
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Holds
and contributes moisture
Eliminates dryness and crumbliness
Enchance texture |
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- Baked goods
- Intermidiate moisture
food products
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Viscosity
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Naturally coast
and binds
Thickens products |
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- Cereal based bars
- Salad dressings
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Flavour
Enhancement |
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Gluconic acid
and tartness enhance flavour
Replaces sodium and M.S.G. |
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- Sauces, dressing
- Low Sodium foods
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Flavour
Contribution |
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Contribuction
distinctive taste
Compatible with other flavours |
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- Dairy Products
- Confections, candies
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Can be modified
into a variety of texture, Shelf
stable |
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In crystallized
form, can be incorated into
fat systems |
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- Butter and fat- based
spreads
- Chocolates
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Low pH (3.9)
blends into foods without disrupting
pH balance |
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Improve body
and mouthfeel isoelectric point
= 4.3 |
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- Fruit juice
- Yogurts, puddings
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Hygroscopic |
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High fructose
content moisture, reduces shrinkage |
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- Hams cured meats
- Baked goods
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Nutrition |
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Contain nutrients:
minerals, vitamin, unlike refined
sugars |
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- All-natural snaks
- Nutritional food
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Sweetness
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High fructose
content
Sweerer than sugar |
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- Health foods
- Candies and confections
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Colour |
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Natural gold-amber
color
Caramelization during cooking
baking |
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- Yogurts, puddings
- bakery products
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Volume Building |
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Can be whipped
into an ariy mass sugars increase
volume of breadstuffs |
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- Frozen dessert
- Variety breads
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"Pumpability"
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Pumpable and
extrudable in manufacturing
delivery systems |
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- Extruded cookies
- Continous processes
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Freezing
Point Depression |
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Lowers freezing
temprature
Delays crystallization |
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- Chilled dessererts
- Microwaveable foods
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Clarification
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Synergistic
effect when combined with pectinase
for clarification of beverages |
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Miscibility |
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Water soluble
Mixes easily |
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Preservation
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Create an oxygen
barrier around foods |
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Spredability
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When crystallization,
can be applied as a spread or
icing on foods |
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- Cakes and cookies
- Cereals
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