It reduces the cost by increasing the efficiency of meat and poultry products.

It prevents the losses that occur as a result of packaging in processed meat products.

It wraps around water and oil molecules and prevents them from moving away from the structure.

They are water-insoluble fibres. They cannot be broken down in the body, thus ensuring the removal of unwanted metabolic products from the body.

It reduces water loss, increases volume and improves cooking quality in emulsified meat products.

It extends the shelf life of bakery products.

It reduces brittleness in products such as pasta, biscuits and crackers.

It does not contain starch and protein.