Cook‑Loss Prevention
Functional ingredients derived from peas or cellulose.
Even the biggest appetite fades, if sausages are dripping in water or potato turnovers lose their shape. Convenience products must remain stable and succulent if they are to appeal after being thawed, cooked or fried/roasted. Cook and fry/roast loss can be avoided by using functional ingredients derived from peas or cellulose.
Downloads
- Metolose & Tylopur (de) Download now
- Erbsen- & Bohnenmehle (de) Download now
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- Texturgeber Reisstärke (de) Download now
- Vegetarisch (de) Download now