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. Soggy microwaved food eliminates repeat customers. MoisturLOK® Reduced Sugar Syrup to the rescue. Sugar Free Cookies that need a six-month shelf life taste like cardboard after three months. MoisturLOK® Sugar Free Syrup can save the day.
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%.
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.
Extend Shelf Life by More Than 20%
Non-GMO Project Verified
Extend Eating Quality & Minimize Spoilage
Syrup, Powder & Sugar Free Options
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.