TYLOPUR® improves softness and volume in gluten-free bread.
Gluten-free products often lack the texture and structure of wheat containing bread due to the lack of the functional protein gluten. Therefore, special ingredients are needed to replace the function of gluten. TYLOPUR® is such an important ingredient for high quality gluten-free bread. In low dosages, TYLOPUR® is responsible for a fine crumb structure, a high volume and an extended shelf life.
|TYLOPUR® SFE-4000||Hydroxypropyl methyl cellulose||E464||Germany||Suitable||Select|
|TYLOPUR® NE-15000||Hydroxypropyl methyl cellulose||E464||Germany||Very suitable||Select|
|TYLOPUR® NE-4000||Hydroxypropyl methyl cellulose||E464||Germany||Suitable||Select|
Next area of application:
TYLOPUR® and METOLOSE® provide a strong bite in plant-based products.