Effective jelling, emulsifying and texturizing properties
Significantly improves texture, juiciness and bouncy of the final products
Forms very firm and stable products when applied together with Transglutaminase
Allows to enhance the functionality of the alternative proteins used to replace milk proteins
Improves viscosity, body and creaminess, better mouthfeel
Improves water retention and reduce syneresis
Allows clean labeling (E-numbers free) by getting rid of hydrocolloids (e.g., carrageenan, pectin, modified starches, gelatins)
Reduces costs
Easy to use and dosage effective