Product description

Category: Stabilizing Systems Meat & Delicatessen
Our FONDOLAC product range is based on processed whey powders with reduced lactose content, ideal for cuttering, stabilising and emulsifying a variety of products. These high-quality compounds are made of milk salts and native whey proteins. They give the final product an appealing meaty taste and intensify the natural brown colour of fried products.
Benefits: Flavour enhancer, improves structure and texture, excellent water binding properties, superior emulsifying properties
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