A water-suspendable mixture of corn prolamine and guar gum, VPP forms an elastic film around food particles, extending shelf-life and providing a nutritive coating.

 

VPP has many proven uses such as: a moisture retention barrier for dried fruits and vegetables, in fresh fish processing to inhibit degradation after the catch as well as preservation of appearance and flavor during processing and freezing.

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Typical Applications:

• Retains moisture for both fresh and dried fruits and vegetables.

• Protects seed from rotting before germination.       

• Inhibits degradation and preserves appearance and flavor in fresh fish during processing and freezing.

• Reduces oil absorption of potatoes and chicken during frying.