Items Tagged with 'guar gum'

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SoGoodSoYou_Fiber_900

So Good So You Fiber Probiotic Organic Juice Shots

The cold-pressed juice shot features 5g of organic fiber sourced from the seeds of the guar plant
November 17, 2021
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Fiber, the newest addition to the So Good So You line of 50mL cold-pressed juice shots, is made with 18% of the recommended daily amount of fiber to fight inflammation and support healthy functioning of the immune system.


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Batory_Polypro_900

Batory Foods Acquires Polypro International

Polypro is a prominent supplier of Procol® food grade guar gum
December 6, 2019
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Batory Foods president Ron Friedman said, “Polypro’s Mark Kieper—and his Dad before him—built a wonderful organization. Their customer service is outstanding and their supplier relationships are top-tier. These are big commercial shoes to fill.”  
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Sunfiber_Muffins_900

Sunfiber: Fiber Aid

Study shows soluble guar fiber may be helpful for autistic children suffering from constipation and irritability
May 1, 2019
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In a new pilot study, scientists found soluble guar fiber (Sunfiber) may improve both constipation and irritability in children with ASD. This opens many new potential opportunities for companies interested in developing formulations for the ASD market. Sunfiber is appropriate for all ages. 
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Functional Formulas with Gums and Starches

Functional Formulas with Gums and Starches

Formulators need cellulose, acacia gum and other ingredients to address demand for clean labels and products with reduced sugar or gluten. Prepared Foods’ R&D Seminar speakers shared their formulation tips.
June 12, 2015
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There are various reasons for eliminating or reducing ingredients. The main one, of course, has to do with consumer preference.


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Stabilization and formulation science

Stabilization and Formulation Science

January 10, 2013
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Formulating with stabilizers and forifiers means choosing the right ingredient for the right product. Presenters at Prepared Foods’ R&D Seminars guided attendees toward finding the right ingredients for their products. 


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news

Hydrocolloids in Puri

August 16, 2011
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In "Effect of hydrocolloids on the rheological, microscopic, mass transfer characteristics during frying and quality characterisitcs of puri," appearing online ahead of print in the journal Food Hydrocolloids, K.R. Parimalaa and M.L. Sudha of the Baking & Confectionery Technology Department Central Food Technological Research Institute, Mysore, CSIR, India, studied the effect of various hydrocolloids on puri from whole-wheat flour.
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