date:Oct 19, 2012
opers, the use of guar gum is important to managing moisture. Proper inclusion of moisture in these and other bakery items is important for proper texture and shelf stability. Food scientists at TIC Gums were able to reproduce the benefits of guar but without using any.
Ticaloid GR 5420 is a 100% replacement for guar gum in bakery mixes including those for tortillas and flatbreads. With no guar gum in the hydrocolloid blend, the gums that are used manage the retention of water, providing the eq