date:Jan 15, 2013
ocolloid had similar diameter, thickness and sensory characteristics as dough made with 0.5% guar gum.
Glanbias extensive research has shown their proprietary flax hydrocolloid offers equivalent functionality as guar and xanthan gum and gum Arabic in several food systems. These functional benefits are derived synergistically from protein, fiber and gum mucilageconstituents which also add significant nutritional properties. In addition, flax contains antioxidants and lignans, and its fiber yield