Ingredion’s new gum-based texturizers: Single hydrocolloids tap into sugar reduction and sensory tre
date:Feb 15, 2019
Ingredion is strengthening its portfolio with the addition of single hydrocolloids which include gum acacia, cellulose gum and tara gum. The texturizers bring a greater breadth of ingredient functionality, including texture stability, emulsification and protein protection, according to the company. With Ingredions expertise in recipe formulation, the addition of gums seeks to aid manufacturers to market faster without compromising on mouthfeel.

Ingredion says its single hydrocolloids deliver on

07/07 05:14