CREAMERS FOR SOUPS AND SAUCES

APPLICATION:

- for soups and sauces as creaming substance in powder,

- for "liquid" soups and sauces, where there is no possibility of using   emulsifying agents.

Characteristic properties of creamers for soups and sauces: semi-agglomerated powders, well-soluble, good assimilation, good stability at high temperatures (do not cause protein to coagulate), fat content 15-76% (according to customers' wishes). Theses creamers give an excellent creaming effect, and their expiry date is 24 months.

NEW:

- the creamers' stability at high temperatures makes them possible to be   used in sauces and canned soups,

- cold soluble creamer to be used in cold prepared sauces.