date:May 31, 2012
osing gap on guar
Bert Strubbe, Product Application Specialist at DSM Food Specialties, said: There will always be a difference between original performance with guar and alternatives.
The toolkit was developed to close the final gap to what our customers can achieve with our enzymes.
He added that the solution in the toolkit could not achieve 100% guar replacement, but could achieve similar results to guar at 50% replacement.
Strubbes colleague Adriaasen admitted there were many other guar