Effective jelling, emulsifying and texturizing properties

Significantly improves texture, juiciness and bouncy of the final products

Forms very firm and stable products when applied together with Transglutaminase

Allows to enhance the functionality of the alternative proteins used to replace milk proteins

Improves viscosity, body and creaminess, better mouthfeel

Improves water retention and reduce syneresis

Allows clean labeling (E-numbers free) by getting rid of hydrocolloids (e.g., carrageenan, pectin, modified starches, gelatins)

Reduces costs

Easy to use and dosage effective