date:Sep 25, 2018
but tap into the shifting consumer preference for healthy food and drink.
However, Hydrosol says that from a technological point of view sugar has many positive properties as it gives products flavor, body, texture and a pleasant mouthfeel. This is just what the new stabilizing and texturing systems from Hydrosol accomplish.
In application trials, technologists and scientists have found the optimum interplay of hydrocolloids, starch and plant fiber for various products. The result is indivi