Functionalities from NaProLup ingredients for food products innovation

NaProLup ingredients are the solution for many applications because of their multiple techno-functionalities, such as

• fat stabilisation with high emulsification capacity, also in the cold
  and in acidic environment,
• strong water binding, reduction of syneresis and slowing down
  of (starch) retrogradation,
• good dispersibility in cold water,
• positively influencing mouthfeel and controlling bite resistance,
• reducing dry-out and hardening of baked goods,
• showing synergistic effects together with thickening and gelling agents,
• making crusts and coatings denser and more crispy,
• improving freeze-thaw stability of fat and sugar containing foods,
• acting as a matrix binder and "sticking agent" in particles and fibres containing food systems such as sliced meat preparations, (vege-)burgers and fried coatings,
• reducing meat juice loss during frying/roasting/barbecueing/IR-warm keeping.