| Various Cold and Hot Desserts |
- Creates stable and uniform texture
- Prevents syneresis (water separation)
- Improves mouthfeel and flavor longevity
- Adjusts viscosity and optimal thickness
|
| Various Cakes / Cake Mix / Fondant |
- Improves volume and spongy texture
- Prevents rapid staling
- Increases moisture and softness
- Creates smooth and uniform surface in fondant
- Stability at room temperature and refrigeration
|
| Various Breads / Croissants |
- Improves texture and final volume
- Prevents rapid drying
- Extends shelf life and freshness
- Creates crisp layers in croissants
- Improves sliceability and shape retention
|
| Various Gummies and Gummy Molds |
- Creates desirable chewy texture
- Prevents surface stickiness
- Improves mold release
- Stability at room temperature
- Flavor stability
|
| Marmalade |
- Creates proper and uniform thickness
- Prevents sugar crystallization
- Improves spreadability on bread and biscuits
- Preserves natural fruit flavor
- Stability at room temperature
|
| Basloq (Turkish Delight) |
- Creates desirable soft and sticky texture
- Prevents drying and cracking
- Improves moldability and flexibility
- Maintains moisture and long-term freshness
- Prevents sugar bloom
- Creates desirable soft and sticky texture for chewiness
|
| Faloodeh (Persian Vermicelli Dessert) |
- Creates stable and uniform strands
- Prevents strand sticking
- Improves syrup absorption and flavor
- Stability at room temperature
- Maintains crisp and desirable texture
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