Fat replacers

This gelling application extends vegetable fat, reduces calories and costs, and allows high water addition. The structured, thermo-irreversible fat can be cut or diced as needed.

Description

This gelling application allows the extension of the desired vegetable fat or vegetable oil. Suitable for reducing the fat content in the final product, it also facilitates the addition of a high proportion of water, reducing the calorie intake and manufacturing cost of the final product. The structured fat is thermo-irreversible and may be cut or diced in any desired manner and added to the product during the production process.

Benefits

Create Added-value Products
Improve Binding And Cohesion
Improve Yield
Reduce Losses
Accurate Portion Control

Products
used

BINDER - Alginates
BINDER

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