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Improved baking stability of fruit and cream fillings - Colloidal MCC on instant basis Improved baking stability of fruit and cream fillings - Colloidal MCC on instant basis
Written by Team Food
18.01.2013

Improved baking stability of fruit and cream fillings - Colloidal MCC on instant basis

Contact person

Improved baking stability of fruit and cream fillings - Colloidal MCC on instant basis

Tamara Strebel

Senior Sales & Product Manager

IMPAG AG

+41 43 499 25 65E-mail LinkedIn

VIVAPUR® colloidal MCC, a product based on microcrystalline cellulose and dispersant, is widely used in the food industry in numerous applications as a stabiliser, thickener and even as a fat substitute.

Please refer to the German page for more information or do not hesitate to contact us!

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