During the batter application producers are dealing with challenges like a low batter pick-up, surface cracks and separation of single ingredients in the liquid batter.
At the same time consumers are looking for healthier battered products which are lower in fat, sodium and phosphates.
We offer several solutions to increase indulgency and healthiness in your batter system:
- Higher batter pick-up with xanthan gum
- Enhanced juiciness and texture
- Reduced fat uptake
- Sodium reduction with sub4salt®
- Phosphate replacement with glucono-delta-lactone