Search Results for: Nuts frozen
flexibility, open structure and dispersibility in cold water. it is also an ideal crystal inhibitor, plasticizer and film former in food and beverages. it is rapidly dispersible in water. due to its non hygroscopic nature, it increases the viscosity and prevents caking and crystallisation in the frozen
it in coffee, powders and whiteners, citrus powders, chocolate drinks and flavour powders. a baker uses it in fruit leathers, gronala bars, cream type fillings, icings and cakes. he uses it in bread and meat as a moisture holding agent. a confectioner uses it in lozenges for binding, plasticizing,nuts...
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