Application

The good fat and water binding properties of Heliaflor® allow for precise control of consistency and viscosity of meat substitute products, sausage and meat products, dressings, shakes and protein bars.

The stabilizing and emulsifying effect of the fat and water binding properties of Heliaflor® allows for creation of low fat salad dressings, egg-free mayonnaise and ice cream. In bakery products the substitution of wheat flour increases the shelf life while also increasing the protein content. Heliaflor® makes vegan ice cream especially creamy.