More snack, less fat
Are you looking for reducing fat absorption in savory snacks like potato chips? Try our healthy - and natural – lactic acid.
The calcium Ions in our PURACAL? portfolio stop fat being absorbed into the batter of fried products by forming a bridge between starches and proteins within the batter that stop water evaporations.
It’s another example of how our biobased solutions are benefitting both people and profit by helping you produce snacks with the potential for reduced calorific and healthier claims; and they require less fat to produce, thus boosting yield.
A real win-win.
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