Reduce acrylamide and fat absorption in snacks’
PURACAL® is our calcium range that enables you to reduce acrylamide levels in savory snacks like potato chips and reduce fat absorption in battered fried products.
Quite simply, PURACAL is proven to significantly reduced acrylamide levels in potato chips and extruded snacks by up to 70%.
And it’s easy to use: PURACAL can be added in the blanching water or regarding the extruded snack in the dough.
Reduce fat absorption in savory snacks
In batter fried products PURACAL enables less fat absorption thanks to its ability to trap water in the batter structure for longer during the frying process. As less voids are formed, this means that less fat is absorbed into the batter – healthier for consumers and profits in terms of higher yield.
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