date:Jul 05, 2012
The firm says the effects of guar gum for thickening, binding and improving texture can be replicated using a combination of enzymes and ingredients. This offers bakers savings of between 25 and 40%.
The fall in supplies of guar gum to the food industry has been caused by its extensive use in oilfield production, and the preference given to oilfield buyers. The price of available stocks of guar gum more than doubled between November 2011 and January 2012.
DSM says its enzyme toolkit includes