Solutions for supplementation and replacement of guar
Guar is used as a thickening agent in a variety of industries ranging from oil and gas exploration to beverage, bakery and dairy production. It's increasingly used by drilling companies as a suspension agent in a chemical mixture designed to crack open shale formations deep underground. Growing demand from the energy sector has led to increased supply and price volatility for guar – and has prompted some food manufacturers to search for alternatives to guar gum.
Cellulose gum is a cost-effective alternative to guar for beverage, bakery and dairy applications. Ashland has launched two new products to help supplement or replace guar: Aquacel™ GSA cellulose gum, for excellent synergy (it is also GMO-free), and Aquacel GSH cellulose gum, for greatest synergy with guar gum and best efficiency.
The products have been developed to provide:
• synergy with guar to provide higher viscosity in liquid phase;
Synergies have been found in guar gum-to-cellulose gum ratios, ranging from 80:20 to 40:60. This maximizes flexibility when adding cellulose gum. In addition, there is high viscosity across a wide range of blend ratios, allowing for reduced doses of guar in the final formulation.
Ashland is a world leader in cellulosic food ingredients, with our products meeting food formulation customers’ health, convenience, quality and processing requirements in major food applications. Ashland creates value through applications knowledge, market insight and a powerful product portfolio, including: Aqualon™, Aquacel, Aquasorb™, Blanose™ and Bondwell™ cellulose gum (CMC); Benecel™ MC and HPMC, Klucel™ and Aerowhip™ hydroxypropylcellulose (HPC) and Supercol™ guar gum. To learn more about our food product ingredients, please explore our website further, or call +1 877 546-2782, toll-free.