date:Aug 06, 2014
ods. The glazes are less likely to stick to the packaging. It also reduces glaze loss.
Helps snacks maintain crispiness. They become more moisture resistant.
Gives baked goods and some snacks a lighter texture. It increases the softness and volume while reducing the stickiness on teeth.
Helps prevent the formation of ice crystals and freeze-thaw damage. It extends the quality and shelf-life of frozen foods.
Masks a wide range of unpleasant tastes and odors in beverages. It is effective for