BAKERY

Add Structural support to pie crust, pastry, cake or other baked goods
Raise the nutritional value with complete and bio-available amino acids while at the same time,
aids in smoothe browning process so baking times are shorter.

BEVERAGES

Creates a foam for beverages such as citrus drinks, fruit flavored drinks or eggnog.
Creates a thicker texture and improves flavor intensity.
Excellent source for calcium (necessary for sport drinks and nutritional supplements)
Improves the blending process for water and oil beverages such as hot chocolate.

CONFECTIONARY

Assists in water binding.
Can be used as a carrier for fat-soluable ingredients.
Enhances richness

DAIRY

Improves appearance.
Improves color.
Improves flavor.

Functions with fat like characteristics for reduced-fat foods.
Cheese becomes more viscuous
Ice Cream becomes frothier
Yogurt has a better gel property

MEAT

Assists in the browning process whether microwave or fried.
Can be used as an agent to hide salty or bitter flavors.
Creates an irreversible gel to retain moisture and fat.
Retains and even enhances the color and flavor.

SALAD DRESSING

Appearance becomes more appetizing.
Blending is made easier.
Increases the richness of flavor. A plus especially in reduced-fat dressings

SOUPS & SAUCES

Hieghtens the brilliance and presentation.
Intinsifies the flavor.
Milkfat aids in mixing white sauces, cream soups and gravies.
Reduced-fat soups and sauces benefit from increased water-binding to create a fuller flavor.