You can build the base for your best food product with the excellent properties of Cellulose. In addition, the Cellu -
losics have unique benefits in relation to thickening comparing to other Hydrocolloids. The main important benefits
are that the reversible thermogelation process, it has a lot of viscosity steps, it can improve moisture retention and
build an emulsion while binding water and oil and you can replace allergic binder, like eggs. In bakery, meat or meat
alternatives, dairy or convenience, the Cellulosics helps to improve your results for example in hot/cold applications,
dispersions and dry blends.
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