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Blend extends guar gum use in baked foods
date:Aug 23, 2012
While the ingredient contains a limited amount of guar gum, it delivers the functional benefits of guar through the use of other gums, according to White Marsh-based TIC Gums.
Ticaloid Lite Powder, a blend of hydrocolloids, has been shown to work in cakes, bread and similar baked foods to improve texture and mouthfeel, increase volume and retain moisture. It imparts a moderate stable viscosity to liquid systems. Use levels are 0.15% to 0.30% of flour weight.
Increased demand for guar gum from th

12/21 08:50