High water binding capacity

Reduce purge

Reduce cooking loss

Increase yield

Uniforms product quality

Better slice-ability and freeze-thaw

Provides a complete range of texture

From soft to elastic to brittle gels

Forms gel at room temperature

Contributes to gel clarity

Stabilizes cocoa suspension at very low concentrations

Imparts homogenous appearance

Give good texture to chocolate milk

Provides excellent mouth feel

Promotes uniform release of fragrance

Oil shelf life of air freshner gels

Improves appearance

Stable, dry and solid texture

Excellent homogeneity 

Good texture on toothpaste

Binds and stabilize toothpaste ingredients

Suspends abrasive to prevent settling

Increases rinsing capability

Imparts a homegenous meltdown

Prevents precipitation of milk casein

Controls ice crystal formation

Contributes to the smooth texture and creamy mouthful

Efficient in protein coagulation

Used for faster precipatation and flocculation

Improves wort and beer clarity

Minimizes production time and the use of filter aid

Improves shelf life (no chill haze)

Requires a low dosage application

Reduces syneresis of the food

Excellent sheen to finished product

Binds meat particles effetively

Add richness to the gravy

Maitains uniform suspension and easy unmolding from the can

Uniform moisture throughout the can

Prevent fat separation during processing