Cellulose

Cellulose Gum Grades

Ashland Specialty Ingredients’ new Aquacel™ cellulose gum grades are specifically formulated for use in noodles and dairy products. ...More
April 3, 2012
Posted in News
Z Trim Names Midwest, Atlantic Distributor

Z Trim Holdings, Inc., selected Skidmore Sales and Distributing as its distributor for the Midwest and Atlantic region. ...More
November 10, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Cellulose Ingredient for Enhanced Eating Quality

Z Trim is a multi-functional cellulose ingredient that can provide enhanced eating quality and improved nutritional profiles. ...More
November 2, 2011
Posted in News, Dressing / Marinades, Fiber, Sauces / Gravies / Soup
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
The World of Cellulose Gums

Cellulose can be modified through different chemical reactions to create a wide range of products with very specific characteristics, ranging from products that provide mouthfeel and low viscosity to those capable of creating gels when heated. ...More
May 18, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Solution for Flavor Stability in Beverages

HORGEN, Switzerland—Dow Wolff Cellulosics launched Methocel™ for Flavor Emulsions, a cellulose-based flavor stabilization solution for beverages. The ingredient can be used to replace 1-octenylsuccinic anhydride (OSA) starch and gum Arabic to prevent oil separating in ...More
February 7, 2011
Posted in News, Flavor
Stealth Fiber Fortification

Consumers don’t get enough dietary fiber, so formulators are designing more foods fortified with fiber-rich ingredients—many of which have a near-invisible presence in products. ...More
December 21, 2010
Posted in Articles, Bakery / Cereal, Fiber
FMC BioPolymer Announces Price Increases

FMC BioPolymer announced a price increase of up to 15 percent on its carrageenan and microcrystalline cellulose (MCC) based products. ...More
October 28, 2010
Posted in News
Crafting Better Dairy Stability

Gums and hydrocolloids can do much to maximize the stability of dairy products, whether refrigerated, frozen or shelf stable. ...More
October 21, 2010
Posted in Articles
PepsiCo UK Mulls Potato Skins for Packaging

As part of its commitment to reducing its impact on the environment, PepsiCo UK is investigating the viability of new compostable packaging made from renewable resources rather than plastic for its Walkers crisps and snacks. The new packaging may be based on starch from ...More
October 14, 2010
Posted in News