date:Apr 17, 2013
n and its capacity to substitute fat in most food products. In addition, MCC provides a fat-like mouthfeel and replaces fat in a number of emulsified products such as mayonnaise, creamy dressings, processed cheese, desserts and culinary specialties. MCC also is one of the best hydrocolloids for the suspension of particles in chocolate and diluted milk as well as nutritional drinks.