NektaBake

NektaBake

NektaLite™ can be used in higher moisture type products to replace all or part of the following ingredients at substantial cost savings:-

• Butter
• Oils
• Milk
• Eggs

NektaLite™ allows for fat and calorie reduction, reduces or can eliminate the cholesterol content and increases the fibre content of the final product.

The key product characteristics which NektaLite™ imparts in baked products include:

• high fibre content and increased micronutrients in the final product;
• the natural pectin acts in a similar manner to shortening and naturally mimics the volume and moisture of fat;
• the natural fructose (fruit sugar) content enhances the humectancy which helps to keep the final product in a moist state;
• malic acid present in the NektaLite™ aids in inhibiting mould development;
• it is considered that sorbitol present in the Nektalite™ aids in extending the shelf life and also aids in producing a moist product.
• it's natural binding qualities help reduce crumbling