Maltodextrins' water-holding ability enhances chewability, bite and may improve the shelf stability of energy bars. They also provide an additional source of carbohydrates. Cargill has added spray-dried maltodextrins to its
Manufacturers may use Emulzym™ GBR 50 as an alternative to potassium bromate in bread-making. It strengthens the gluten and improves dough development, gas retention, volume, cutting aspects and crust texture.
Sugar-Free Sweet Indulgence Sugar-free baked goods with superior nutritional benefits and taste can be created with lactitol, a sweetener derived from milk sugar, and/or Litesse® polydextrose, a specialty carbohydrate derived
Two new crisping agents, CRISP COAT® T24 and CRISP COAT 868 now complement National Starch's CRISP COAT UC. A tapioca-based crisping agent, T24 imparts a range of textural properties such
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