• emulsifier/stabilizer having high water-binding capability
• high water-binding capability
• seals the texture of confectionery fillings
• densifies the structure of sauces and fillings
• acts as thickener already when added to cold water
• made from Russian non GMO corn

Application

• pancake rolls, semi-finished products covered in dough, sauces, instant soups

Features and benefits:

• fine flour — 100-200 mesh
• protein content at least 17%
• hydration rate 1:4 and above
• high fat emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used instead of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscoplastic properties and reducing water activity in the finished product

Application:

• sausages;
• semi-finished products;
• pate;
• canned food.