Puffed and Extruded Cereal
 

Overall Group Benefits

  • Extends Bowl Life
  • Imparts Crispness
  • Enhances Dietary Fiber
  • Reduces Fat Absorption
  • Increases Viscosity

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Product Listing

Optein®

Increases protein; Easily soluble in water; High glutamine content; Aids in muscle recovery; Non-bitter flavor profile; Reduces dough mixing time; and Increases dough extensibility

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Fibersym® RW

Simplifies formulation and processing steps; Enhances nutritional value; Enhances taste, texture and appearance; and Increases fiber and bifidogenic properties

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FiberRite® RW

Provides dietary fiber; Reduces caloric content; and Partially replaces fat

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Arise® 5000

Reduces fat absorption; Increases moisture retention; Increases dough extensibility; Reduces mix time; Adds texture; Maintains dough quality; and Increases yield

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Arise® 6000

Improves dough development; Improves processing tolerance; Increases finished product volume; Increases dough extensibility; Increases textural firmness; and Improves tolerance to cooking

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Arise® 8100

Enhances Dough Strength; Improves Extensibility; Increases Volume; Enhances Elasticity; Reduces Mix Time

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Arise® 8200

Enhances Dough Strength; Improves Extensibility; Increases Volume; Enhances Elasticity; Reduces Mix Time

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Midsol™ 1

Improves product release from pan; Imparts crispness; Extends heat lamp stability; Controls expansion during processing; and Extends bowl life

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Midsol™ 4

Improves texture; Increases viscosity; and Improves clarity

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Midsol™ 46

Increases viscosity; Aids in moisture management; Enhances texture and firmness; Improves flavor release; Improves freeze-thaw stability; and Adds heat, shear and acid stability during processing

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Midsol™ 50

Imparts tenderness and textural enhancement; Enhances melt and stretch properties; and Provides smooth texture

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Midsol™ Adhere

Increases adhesion and uniformity; Reduces fat absorption; and Imparts crispness

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Midsol™ Krisp

Imparts crispness; and Extents bowl life

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Pregel™ 10

Increases viscosity; and Increases moisture retention and uniformity

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Pregel™ 46

Provides a soft and chewy texture; Controls spread; Increases viscosity and processing tolerance; and Prevents oil migration

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FP™ 300

Improves textural firmness; Reduces stickiness; and Improves processing tolerance

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FP™ 600

Improves extensibility and sheeting; Enhances pliability and shelf life; Increases textural firmness; and Ensures uniform structure

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TruTex® 750 Series

Improves taste, texture and appearance; Produces no aftertaste; Increases yield; Provides outstanding source of protein; Reduces formulation costs; Delivers desired crispness when hydrated and then baked; and Possesses unique, meat-like fibrous structure when hydrated

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TruTex® 1500 Series

Improves taste, texture and appearance; Produces no aftertaste; Increases yield; Provides outstanding source of protein; Reduces formulation costs; Delivers desired crispness when hydrated and then baked; and Possesses unique, meat-like fibrous structure when hydrated

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TruTex® 2240 Series

Improves taste, texture and appearance; Produces no aftertaste; Increases yield; Provides outstanding source of protein; Reduces formulation costs; Delivers desired crispness when hydrated and then baked; and Possesses unique, meat-like fibrous structure when hydrated

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