Application / Segment
Used as gelling and stabilization systems in custard powder, RTE desserts, water gelled desserts and creamy desserts.
Benefits and Features
- Ability to form gels in a wide pH range, from 3.8 to 4.8 unrefrigerated.
- Different textures: From Soft Gels that pleasantly melt on the palate to firm and brittle gels.
- High water retention capacity avoiding fluid exudation or syneresis of the final product.