The products of NEOMALT line are indicated when you want to apply improvements and alterations in the viscosity characteristics, adhesion, cohesion, sweetness, “higroscopicidade”, molecular mass, anti crystallization, heat and freezing reaction, flavour and taste emphasis, fermentation, calories and nutritional interest. For having low saccharin level in its composition, the NEOMALT line is usually used in partial substitution of solid grease and of vegetable oil in low level caloric foods (light), in mayonnese, sauces, ice-cream, frozen foods.

It has largely organic, mineral and bacteriologist purity guaranteeing a raw material out of genetically modified organisms. Presenting more lightness, excellent solubility in water and bigger dispersion in relation to the starch, the NEOMALT line can be used as a vehicle for spice, artificial edulcorantes, gums and dry mixtures, in light powder sugar composition, in the flavour wrapping up, being used also, in meaty products (sausage and mortadelas) for the color development control, avoiding the darkening. It is also necessary to enlarge creams, soups, sauces density, as well to avoid the “sandy” sensation in creamy ice-creams.

It works as a connection in cereal, snacks and nut and peanut covers, being also largely used in drying process of products such as cream for coffee, milk and cheese powder, spices, soluble coffee and Paraguay tea, snacks and frozen foods.