Technological benefits
- React in a wide range of temperature and pH.
- Corn fiber Z-Trim: water/oil absorption until 25-30 times its weight.
- Oat fiber Z-Trim: water/oil absorption until 10-12 times its weight.
- Texture.
- Syneresis control.
- Emulsions stability.
- Frozen and unfrozen stability.
- Reduction of oil absorption on fried products.
- Starch and gum substitution.
- Fat substitution.
Potential markets
- Baking
- Cereal
- Dairy
- Fillings
- Sauces and dressings
- Culinary use
- Meats
- Supplementation
- Pet food
For more information, visit www.agrifibersolutions.com