MoisturLOK® Reduced Sugar Humectant Granular

• The MoisturLOK® family of products are clean label problem solvers. All food products whether baked, extruded, or processed face the same challenge: moisture migration. Moisture causes doughs to be too tacky, microwaved goods to be too soggy and baked goods to go stale long before they should.
• There are chemical solutions available to mitigate these challenges but those are no longer acceptable in the clean label natural world that we now live in. Enter gluten free, Non-GMO Project Verified MoisturLOK®.
• Tacky flatbread dough affects machinability and yields. MoisturLOK® powder is on the case. MoisturLOK® has been keeping food moist and fresh tasting longer for decades as it has been proven to extend the shelf life of food products by as much as three times.
• By increasing product shelf life, MoisturLOK® has been shown to reduce the cost of stale product and spoils for some manufacturers by as much as 80%.

• Extend Shelf Life by More Than 20%
• Organic Certified
• Non-GMO Project Verified
• Extend Eating Quality & Minimize Spoilage

MoisturLOK® should be a staple “go to” ingredient within the research and development group of any company affiliated with baked goods, bars, cookies, meats, frozen foods, tortillas, flat breads or gluten free food products.

• Sugar Reduction
• Binding Systems
• Shelf Life Extension
• Moisture Migration
• Dough Machinability
• Production Yield
• Gluten Free Baking