Amid sky-high prices and shortages of guar gum driven by an unprecedented surge in demand, food formulators have renewed focus on finding replacers and DuPont is championing use of alternative hydrocolloids.
Tight supply and high prices in guar gum are set to continue until at least the end of 2012, and probably beyond, claims a leading hydrocolloid industry analyst.
Hydrocolloids can be added to tortilla formulations containing bean
flour to extend the product's shelf life and improve texture while
increasing its nutritional content, say researchers.
With the market for certified organic products continuing to grow,
demand for organic hydrocolloids has also expanded - prompting the
leading supplier of hydrocolloids to the US food industry to launch
an organic version of its guar...