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VIN'EMULSIO a natural emulsifier
It acts as a fat reducer and allows the modification of your food preparations rheological behaviours.
VIN’EMULSIO® can be used for different types of applications such as sauces and dairy alternatives, bakery/pastry, vegetarian and vegan products.
As an alternative to egg yolk, it is possible to create a mayonnaise or a vegan cake with a low fat content, gluten and allergen free. Moreover, rich in fibers and according to its incorporation rate, VIN’EMULSIO® allows you to highlight the fibre richness of the end product.
Categories
- Ingredients
- Additives
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