aquasorb™ a-500 cellulose gum

chemistry: cellulosics

ingredient name: sodium carboxymethylcellulose

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Aquasorb™ A-500 cellulose gum increases water absorption and improves overall quality in bakery applications such as cupcakes, swiss rolls, and cake mixes. The exceptional water-binding property of Aquasorb™ A-500 cellulose gum enables formulators of bakery products to improve the appearance of the final product and enhance the overall quality of the finished good while improving formulation yields. Aquasorb™ A-500 cellulose gum in vegan bakery products aids in moisture control and provides the crumb and crust structure needed when eggs and dairy proteins are removed.

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features and benefits
  • improves moisture retention
  • adds softness
  • helps sustain eating quality over shelf life of products
  • provides volume and crumb structure in vegan bakery products
  • improves texture in egg-free and dairy-free bakery products

  • cakes, cupcakes
  • flatbread
  • tortillas
  • vegan bakery products
  • egg-free bakery products

region currently available

For country-specific details, please contact your local sales representative.
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sustainability features

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