PASELLI®
Add excellent water and fat binding, creamy mouthfeel and great texturising performance to a wide range of food applications.
PASELLI® offers reliable water and fat binding without the off-notes of corn or other alternatives. It delivers creamy mouthfeel, good film-forming properties and notable succulence and spreadability. This makes it equally at home in bakery creams, meat products, dairy, soups, sauces and instant desserts. Depending on the desired end result, it can be formulated for smooth or coarse textures, giving you genuine flexibility across product categories.
Excellent water and fat binder
PASELLI® is suited to a broad range of food manufacturing applications. In bakery creams and instant desserts it delivers a short, firm and light texture. In meat products such as pâté it imparts fat characteristics such as succulence and spreadability. In soups, sauces, dressings and mayonnaise it acts as a reliable texturiser and fat replacer, while in snacks it contributes to film formation and crispness.
Benefits of PASELLI®
- Excellent water and fat binder
- Great texturizer in cold applications
- Ensures good film-forming properties
- Creamy mouthfeel
- Notable succulence and spreadability
- Clean taste requires less flavouring
More information
Frequently asked questions
PASELLI®: one natural ingredient with endless applications
PASELLI® delivers water and fat binding, creamy mouthfeel and clean taste across bakery, meat, dairy, soups and snacks. Curious what one natural ingredient can do for your products? Contact our team and we’ll help you find the right fit.
