Minimize oil uptake, while maximizing crunch, taste and texture - no small task but Ashland is up to the challenge. As passionate, tenacious solvers we enjoy solving tricky - yet tasty - challenges.  Providing fried food - that while low in fat - are high in flavor and crunch is a goal for food manufacturers in many parts of the world and as a global company, Ashland can work with you to find solutions. Ashland also has the history of delivering solutions for improving the taste and texture and 'mixability' of dry mixes. Let Ashland take a bite out of your problems with a full serving of solutions.

Fried foods are popular in all regions of the world, yet consumers look for reduced-fat foods that deliver good taste and texture. Reducing oil uptake can lead to healthier foods, improved quality and decreased manufacturing costs. Ashland’s modified cellulose and cellulose gum products have been proven to reduce oil uptake while improving product integrity through thermal gelation and water binding.

Prepared foods range from fried foods to dry mixes to extruded snacks, and the water-binding properties of our gums add value from processing to the final bite. Are you having problems extruding a new snack formulation? Cellulose gum can act as an extrusion aid by retaining water in the mix. Do your customers complain that a dry mix does not hydrate fast enough? Cellulose gum can improve hydration speed by pulling the water into the formulation. Or maybe you are just looking to retain shape through various freeze-thaw and cooking cycles. Cellulose gum and modified cellulose deliver structure control and stabilization. 

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