NaProLup ingredients in other food products.

NaProLup ingredients have proven to contribute to higher quality in various other types of food products, like

• fried vege-burgers (vegetable based): co-binder together with native starch, crust
  improvement and texture enhancement,
• other vege-food: soy tofu based cooked sausage replacers and sliced/minced meat
  preparation substitutes for texture improvement and taste enhancement,
• processed cheese (e.g. as a coating) for fat stabilization, softness keeping and dry out prevention
• sour dough cultures: fermentation substrate and flavour retention agent
• extruded snacks: taste intensifying, crispness improvement and colour enhancement in
  parallel to fat content reduction, shelf life elongation (salty sticks)
• fried bread crumb based coatings for meat, fish, vege-food etc. as an egg replacer (matrix binder), for taste enhancement, crispness improvement, fat inclusion, surface adhesion improvement
• wine and juice clarification through colloids adsorption,
• sport and energy drinks: source for proteins, protein-linked lipids (low concentrated) and nutritional fibres, stabilizer, vitamins carrier
• milk free soft ice: basic ingredient.