date:Feb 15, 2019
Granular Powder: This medium-viscosity cellulose gum retains moisture, making it ideal for gluten-free bakery and low-calorie applications. It also controls texture and ice crystal formation in frozen dairy products, as well as protecting protein in acidified dairy products.
TIC Tara Gum 100: A guar gum used as a thickener and gelling agent in a variety of savory, dairy and bakery applications. It can be used with other starches and gums to give increased viscosity and stabilization, delivering