MEAT & SAVOURY
APPLICATION	PRODUCT DESCRIPTION	SUGGESTED TYPICAL USAGE LEVEL	FUNCTION
Cooked Meats	Adgel 5000	-	Replaces caseinates
Processed Meats	Adlac Yield Improver	-	Binds and holds water
Caseinates	Adpro S & C	-	Whitens, binds water, stabilises
Milk Protein Concentrate	Adpro 81	-	Whitens, emulsifies and binds water
Salt Reduction	AdSalt Lo	1:1 in place of salt	Reduced sodium salt - cures and brines
SEASONINGS & FLAVOUR ENHANCEMENT
APPLICATION	PRODUCT DESCRIPTION	SUGGESTED TYPICAL USAGE LEVEL	FUNCTION
Reduced Sodium Salt	AdSalt Lo	1:1 in place of salt	>60% sodium reduction, without flavour loss
Very Mature Cheddar Cheese Powder	AdFlav	5 - 10%	Intense cheese flavour
Parmesan Cheese Powder	AdFlav	5 - 10%	Typical parmesan flavour
Cream Cheese Powder	AdFlav	5 - 10%	Creamy rich cheese flavour
Mature Cheese Powder	AdFlav	5 - 10%	Rich mature cheddar flavour
Cheese Powder	AdFlav	5 - 10%	Cheddar cheese powder
Yogurt Powder - acidic type	AdFlav	5 - 10%	Yogurt powder pH 3.8
Yogurt Powder - Typical	AdFlav	5 - 10%	Yogurt powder pH 4.2
Yogurt Powder - Mild	AdFlav	5 - 10%	Yogurt powder pH approx 5.5
Butter Powder	AdFlav	5 - 10%	Rich butter flavour and colour
Sour Cream Powder	AdFlav	10 - 15%	Typical lactic flavour
Complete Cheese Sauce Base	AdBlend 1960	30% pwd: 70% water	A richly flavoured sauce
Complete White Sauce Base	AdBlend 1961	20% pwd: 80% water	Rich creamy white sauce