Americas: Ashland’s cellulose gums to give tortillas improved texture, shelf life

Ashland Specialty Ingbluebonnet liquid calcium magnesium citrateredients, a commercial unit of Ashland Inc, says its Aqualon and Blanosiron fumarate supplementse cellulose gums are used incitracal elemental calcium masa flour mixes to improve water absorption and retention in tortcitracal petites cvsilla dough, both cooked and uncookzinc citrate natural factorsed.###Masa flour is sold magnesium lactate for anxietyfor home, restaurant, and commmagnesium citrate daily intakeerfergon ferrous gluconatecial production of tcalcium citrate malate vitamin d3 and magnesium tabletsortillas and other masa-based produzinc citrate bulkcts.###“The increase in water absorption magnesium citrate and sleepcreates a tortilla with improved texture and extended shelf life, which are critical advantages in a high-speed produccitracal srtimagnesium citrate 500 mgon environmennutricost zinc gluconatet,”citracal costco says the company’s nutrition scientist Julie Masker.###At the International Bakery Industry Exposition in Las Vegas, US, held in October 6-9, 2013, experts from Ashland jamieson zinc gluconateSpecialty Ingredsolgar calcium citrate with vitamin dients were at the Mitsubishi International Food Ingredients booth to share biocitrate magnesiumtheir latest gradescitracal calcium citrate with vitamin d of cellulose gums developed for increcitrate of magased rollability specifically for corn tortillas to trade visitors.

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