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.
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.
Our biobased solutions enable you to boost the taste and texture of savory snacks and make your snacks healthier.Read more
Achieve significant acrylamide reduction in the savory snacks without losing all-important crispiness by partnering with Corbion.Read more
Flavor enhancement made with simpler, more natural and familiar ingredients.Read more