1、Bland taste. Improve creaminess and overall product texture. Rich, creamy mouth-feel for low viscosity systems. Improve mouth-coating and creaminess.
2、Viscosifying starches for HTST or UHT processes. Viscosity-building for retorting.
3、Optimal heat penetration, reduce burn-on. Good heat tolerance and unique process resistance.
4、Freeze/thaw stable. Good storage stability. Ideal for low temperature storage. Long shelf-life.
5、Cost savings through milk solids and gelatin replacement.