METOLOSE® improves water retentivity of dough and final product, and it also helps to keep soft texture and extends shelf life. In gluten free bread, METOLOSE® gives good loaf volume with a proper texture. Furthermore, example for doughnuts, METOLOSE® reduces oil absorption and helps to maintain the structure. METOLOSE® provides all these properties without stiff texture.
METOLOSE® is well suited for bakery glazes, icings and coatings due to its excellent film forming properties as well as the moisture retention and thickening properties. It also provides elasticity, decreases crystallation and improves freeze-thaw stability.
METOLOSE® reduces oil pickup and enhances shape retention. METOLOSE® acts as an excellent barrier for moisture, helping to keep the juicy texture.
METOLOSE® is used as a thickener and stabilizer in whipped toppings (also non-dairy creams and low fat creams), ice creams, puddings etc. It increases air entrainment and gives a creamy and smooth texture. METOLOSE® also improves freeze-thaw stability by preventing coagulation of the individual ice-crystals during freeze-thaw cycles.