Examples for processed foods
1)Cakes with dried fruits
METOLOSE® can prevent the separation of mixed dried fruits and improve the appearance of the cakes. Also METOLOSE® improves the moisturized texture and prevents the brittleness by drying.
 |
|
| Control | with SFE-4000 |
2)Gluten free breads
METOLOSE® works as a gluten substitute. It gives the viscoelasticity to the dough, maintains the product volume and provides a fine texture.
 |
||
| Control | with MCE-4000 | with SFE-4000 |
3)Cheese filled meat patty
METOLOSE® thermal gellation property prevents the cheese fillings from flowing out during heating. By selecting the grades, the texture when the patty is cut can be adjustable.
 |
||
| Control | MCE-4000 | with SFE-4000 |
4)Cream filled croquette
METOLOSE® thermal gellation can prevent bursting and leakage of the fillings during heating. Also helps to retain product integrity and give creamy texture.
 |
|
| Control | with MCE-4000 |
Grade reccomentation
| Application | Benefits of METOLOSE® | Recommended grades |
|---|---|---|
| Filing | Retain product integrity Prevent boiling out and improve the heat stability | MCE-4000, SFE-4000, SFE-400 |
| Gluten free products | Improve texture and volume Improve moisture retention Mimic properties of gluten | NE-4000 SFE-400 |
| Vegitarian products | Create strong bite Create juicy texture Maintain product shape | MCE-4000 |
| Restructured meat products | Create strong bite Improve texture during warm consumption Bind water | MCE-4000 |
| Croquettes | Prevent bursting and pressure increase Reduce oil uptake during frying Bind water | NE-4000 MCE-400 MCE-1500 |
| Non dairy whipped cream | Improve overrun Stabilize non-dairy whipped cream | SFE-50 NE-100 NE-4000 |
Labeling and restrictions to use
Please confirm your local regulations regarding as the labeling and restrictions.