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Usage: It is used in cooking as a stabilizing and gelling agent in dressings and ice cream sauces, and primarily for homemade bread in gluten-free recipes, as it improves the structure of the crumb and prevents crumbling. In ice creams, it is used to prevent the formation of ice crystals in the mixture, but also to give a thicker texture to those with 0% fat. It is also used in fat-free dairy products and as a substitute for gluten in gluten-free products (bread, pasta, and other flour-based items) for those who are allergic to wheat gluten. It has a greasy mouthfeel, which allows it to replace unnecessary fats in sauces, smoothies, and dips.
Method of use:
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
