Use:
Hamburger, Beef Patties

Function:
Fat Substitute, Increase Yield, Reduce Cooking Purge, Maintains Tenderness and Juiciness

Use:
Chocolate Milk UHT/Pasteurized, Milk Shake, Eggnog, Fluid Skim Milk, Filled Milk, Whipping Creams

Function:
Suspends Cocoa, Adds Viscosity, Contributes Body and Mouthfeel

Use:
Surimi, Fish Pate, Fish Sausages

Function:
Improved Water Holding Capacity and Gel Strength

Use:
Milk Puddings , Flans, Chocolate Mousse

Function:
Prevent Syneresis, Improves Sliceability, Improves Texture, Gives Elasticity

Use:
Poultry

Function:
Increases Yield, Extended Shelf Life, Improves Appearance, Maintains Juiciness and Tenderness, Improves Sliceability, Suspends Brine Components

Use:
Ice Creams and Ice Milk

Function:
Reduce Ice Crystal Formation, Give Excellent Body, Smooth Fine Texture and Chewiness, Imparts Good Overrun Characteristics

Use:
Dessert Jellies, Fruit Jellies, Water Jellies

Function:
Improves Elasticity, Moisture Retention

Use:
Relishes, Pizza and Barbecue Sauces

Function:
Bodying, Tickening

Use:
Ham, Sausage, Corned beef, Luncheon Meat, Sausages

Function:
Improves Sliceability, Improves Appearance and Texture, Increase Yield

Use:
Beer

Function:
Enhances Wort and Beer Clarity, Decreases Fermentation Time, Increases Ethanol Yield, Cost Effective

Use:
Cheese, Cream Cheese, Processed Cheese, Imitation Processed Cheese

Function:
Improves Texture and Contributes Body and Mouthfeel, Improved Yield

Use:
Toothpaste

Function:
Binder, Bodying, Foam Stabilization