Prevent viscosity drop-off in fillings
May 19, 2009
by Jeff Gelski
Actogel, a new line of cold water soluble stabilizer and texture systems, may prevent viscosity drop-off in bakery fillings, according to Advanced Food Systems, Inc., Somerset, N.J. Actogel also stops moisture migration from fruit fillings into pie crusts, prevents boil-out of filling during baking and provides texture in low-fat and non-fat desserts.
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This article can also be found in the digital edition of Milling and Baking News, May 19, 2009, starting on Page 56. Click