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BIANBEL® NG range replaces all or part of egg white proteins in wet mousses, aerated pastries and confectionary.
The functional proteins in BIANBEL® provide homogenous air incorporation to improve the air bubble network stability.
Therefore, allowing a fine and soft texture to provide remarkable unctuosity and mouthfeel. They can be used in acid stabilized (fruit mousses) or non-stabilized neutral recipes (macaroons, meringues). Compared to other foaming agents, BIANBEL® are neutral in taste and can be declared on labels as “milk proteins”.
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