date:Sep 14, 2012
Moisture retention and flexibility in tortillas and flatbreads can be achieved without guar gum, says TIC Gums.
The texture and stabilisation specialist TIC Gums pushed its hydrocolloid blends at the Tortilla Industry Association last week in the US as a functionally favourable alternative to guar gum.
Its Ticaloid Tortilla blend and another older product (Ticaloid GR 5420) enable 100% guar gum replacement and reproduce the benefits of the gum in bakery items, the firm said.
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