erty combined with its lack of flavor enables it to be used effectively in typical agglomeration processes.
Sauces and dressings: Due to its adhesive properties use of granular pullulan in sauces improves their on product retention without unduly increasing sauce viscosity.
Innovative soft candy: Incorporation of 2-3% Pullulan, enables innovative soft chewy candies to be made by a cold extrusion process without resorting to conventional boiling. This enables heart sensitive materials to be used