Ashland Aqualon and Blanose cellulose gums

Thursday, 19 September, 2013 | Supplied by: Ashland

Ashland Specialty Ingredients’ Aqualon and Blanose cellulose gums are used in masa flour mixes to improve water absorption and retention in tortilla dough, both cooked and uncooked. Masa flour is sold for home, restaurant and commercial production of tortillas and other masa-based products.

According to the company, the gums enable an increase in water absorption, creating a tortilla with improved texture and extended shelf life.

Phone: 02 8603 2300
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