date:Feb 06, 2020
tion.
It is suitable for many applications including dairy, chocolate and cereal bars. Beyond this, the ingredient is also suitable for ice creams as it can improve texture and scoop-ability, according to Yael Aizenbeg, International Sales Manager at Galam.
Shemesh goes on to add that fiber gives functionality to a recipe, so it can improve the crispiness in items such as breakfast cereals, cereal bars or improve humectancy, such as in cookies and cakes. It can improve shelf life and has flavo