Uporaba: V koncentraciji od 0.05% do 0.1% izboljšajo strukturo v barjenih emulgiranih izdelkih(hrenovke, posebna...). Uporabljajo se lahko tudi pri proizvodnji kuhanih šunk. Njihova naloga je izboljšanje vezave vode v izdelku in izboljšanje teksture samega izdelka. Dodajajo se lahko kot čiste ali pa v mešanici z ostalimi aditivi in dodatki
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