Dow Wolff Cellulosics has launched an enhanced emulsion technology - Methocel food gums - enabling the replacement of trans fats in baked goods. The gums closely imitate the mouthfeel of fats and permit precise control of formulation viscosity. They hydrate in cold water and gel when heated. They also bind, cling, thicken and add stability to food systems, claimed the company.
Headlines > Ingredients
Dow goes sans trans
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