Key properties

Akucell

Coffee-brown
 
Processed meat

Sausages, hot dogs, hams, hamburgers

  • Improves yield
  • Improves bite
  • Reduces syneresis
  • Can be used in allergen free products


Fruit preparation

Drinks, preserves

  • Distributes fruit pulp uniform
  • Stabilizes proteins
  • Releases flavor
  • Imparts texture through gel properties


Bakery

Donuts, dough products, meringues, tortillas

  • Controls batter viscosity
  • Increases volume
  • Prevents oil absorption
  • Retains moisture
  • Prolongs freshness
  • Improves freeze / thaw stability
  • Inhibits syneresis in meringues
  • Improves process efficiency


Beverages

Dry mixes: Hot chocolate, cappuccino, breakfast, energy and sport drinks, fruit-flavored drinks, squashes

  • Improves mouth feel
  • Adds body
  • Enhances flavors
  • Prevents oil-ring formation 


Liquid preparations:

Milk, fruit and diet drinks

  • Improves mouth feel
  • Adds body
  • Stabilizes proteins
  • Suspends solids
  • Enhances flavors

 
Desserts

Ice cream, milkshakes, puddings, sherbets as a basic stabilizer

  • Improves ‘mouth feel’
  • Gels and thickens
  • Improves syneresis
  • Stabilizes proteins
  • Controls the formation of ice crystals, imparting a smoother texture

  • Inhibits sandiness by retarding the formation of lactose crystals

 
Salad dressings, condiments, soups and sauces

  • Improves mouth feel
  • Adds body
  • Suspends solids
  • Improves temperature stability 


Syrups, toppings and icings

  • Thickens
  • Improves flow control
  • Prevents sugar crystallization
  • Inhibits migration into pancakes, waffles and toast
  • Improves mouth feelInstant/quick cook cereals


Pasta, noodles

  • Strengthens gluten network
  • Prolongs freshness / shelf life
  • Reduces oil uptake during frying
  • Eliminates the need to cook the cereal (just add hot water)

 
Diet foods

  • Prevents syneresis
  • Thickens without adding calories
  • Simulates texture of fats/oils resulting in improved mouth feel

 
White wines

  • Prevents tartaric acid crystal growth
  • Gives long term stability in wines

  • Prevents the use of time-consuming and expensive cooling procedures

 
Dairy

Yoghurt, milk beverages, processed cheese, spreadable cheese

  • Prevents casein precipitation at low pH and high temperatures
  • Introduces improved mouth feel to specific instant products like cappuccino and chocolate powders
  • Interacts with milk proteins
  • Increase the protein binding in processed cheeses
  • Reduces syneresis

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