It is widely used in water Biscuits, Cakes, Pastries, Mixed Grain Breads, Baby Foods, Dietetic Foods, Soups, Sauces, Chocolate, Confectionery, Spreads and Savouries, Soup thickener.
In Wafer Biscuits it reduces Breakage and in Cakes / Pastries / Cookies Ensures easy Mould Release.
In Grain Breads it Improves Moisture Retention. Mixing of Ingredients & Oxidative Stability, Retains Freshness Longer. Baby & Dietetic Foods: Improves Water absorption, reduces Cost of Formulation by reducing milk, egg & fat components, Enriches nutrients like vitamin E, Choline etc.
Soup/Sauces: Improves Moisture Absorption, Yield, Oxidative Stability, Reduces Cost, Extends Shelf life, Binds Water and Fat.
In Chocolate & Confectionery it saves Cocoa Butter up to 1.5% & Milk Powder up to 3% lowers the Viscosity of Premix.
Spreads: Softens the taste, Reduces milk powder in formula. In Savoury it Increases Crispness, Increase Shelf life and Reduces Oil Consumption.