The way that the fiber retains water is pivotal to its usage in products that are exposed to freezing or heat treatment. Another property essential for such application is fiber's ability to stabilize emulsions.

Both these features make fiber an indispensable ingredient for frozen and chilled products.

• Good emulsion stabilizer for gravies and sauces

• Important ingredient for breadings and batters – both conventional and deep-fried

• Better texture stability of fillings: fruit, vegetable and meat

• Improved water retention and rheology

• Enhanced freeze and thaw stability