Viscosity
27-02-2023plantCarb Lean Food Starch can substantially enhance the viscosity properties in yoghurts and other acidified milk gel products. This isExtruded foods
27-02-2023Extrusion is a common food process used in e.g., breakfast cereals, pasta, and noodles. Extrusion with products based on plantCarbEmulsification
27-02-2023plantCarb have developed a protocol where plantCarb Lean Food Starch can be adapted to become a highly efficient emulsifier systemTexture
15-02-2023As PlantCarb Lean Food only gelatinize at approximately 130 C, the addition of PlantCarb Lean Food does not cause theGelatinization
15-02-2023plantCarb offers a healthy food ingredient that are resistant to gelatinization after heating to water-boiling temperature (100 C): plantCarb LeanRetrogradation
27-02-2023plantCarb Lean Food Starch gelatinize at approximately 130 oC. Retrogradation after gelatinization is the process of recrystallization of amylopectin and