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... there has been no let up in the soaring prices for guar gum, with little hope of a downward trend emerging in the coming months, warns a hydrocolloid expert ... guar gum, a galactomannan from the seed kernel of the guar plant cyamopsis tetragonoloba, is used as a thickener and stabiliser in baked goods as well as in a range of other food products including ice-cream, sauces and beverages ... guar gum is used in hydraulic fracturing ... another hydrocolloid, xanthan gum, too, is in high demand for use in oilfields

... sugar-free gum sweetened with xylitol does not defend against pathogens (ie streptococcus pneumoniae) in the middle ear ... previous sugar-free gum oral health claim opinions affirmed ... gum and heart claims deemed to general for nhcr ... xanthan gum does not benefit bowel function ... partially hydrolysed guar gum does not decrease potentially pathogenic gastro-intestinal microorganisms; alter short chain fatty acid (scfa) production and/or ph in the gastro-intestinal tract and does not benefit bowel function or reduce gastro-intestinal discomfort ... calcium phosphoryl oligosaccharides does not maintain tooth mineralisation over and above the well established role of sugar-free chewing gum on the maintenance of tooth mineralisation ... sugar-free chewing gum with pyro- and triphosphates does not reduce calculus formation at sites which are most important for dental health

... danisco has added to its line of high performance grinsted xanthan gums with new transparent versions opening up its use in applications like dressings and beverages where clarity is required ... the company launched its new application-specific line of xanthan gums in november 2009, called sav for savoury applications (soups, sauces, dressings etc); bak for baking; dai for dairy; bev for beverages; and mas for miscellaneous applications like meat and processed cheese ... com that the initial launch only covered the opaque xanthan gum, which is not suitable for use in clear products ... danisco’s line, on the other hand, is said to provide better performance in the target application, higher suspension, better interaction with other hydrocolloids like locust bean gum and guar ... xanthan gum, a polysaccharide, is produced by fermentation of corn sugar using the xanthomonas campestris bacteria ... danisco’s original grinsted xanthan gum line was two years in development ... euromonitor international calculated the global market for xanthan gum was 68,289

... concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products ... it said that the price increase will apply across its citric acid and citrate range, as well as its xanthan gum, gluconates and specialty products and erythritol ... the swiss group operates production sites in austria, canada, france and germany and has been increasing capacity in recent years to extend the volumes of xanthan gum, citric acid, calcium citrate, and gluci-delta-lactone ingredients range

... ” several extensions for the brand, which is made using corn flour, rice flour, tapioca and potato starch, rice bran, egg white, rice bran and xanthan gum (to give the dough the stretchy texture gluten-free loaves often lack) were in the pipeline, said cronin

... ” several extensions for the brand, which is made using corn flour, rice flour, tapioca and potato starch, rice bran, egg white, rice bran and xanthan gum (to give the dough the stretchy texture gluten-free loaves often lack) were in the pipeline, said cronin

... 0% * calculated in annualised basis during the period under review, the group sustained strong growth momentum and achieved satisfactory sales performance in both msg and xanthan gum segments ... with the strong sales performance of msg products and xanthan gum, and the expansion of production capacity, the group further enlarged its market share and sustained its outstanding results ... rising demand from the oil industry following the global economic recovery has led to a surge in the demand of xanthan gum around the world ... during the period under review, the profit of xanthan gum increased to approximately rmb381 ... the average selling price of xanthan gum decreased slightly by 8 ... despite the slight drop in the average selling price of xanthan gum as a result of the intense competition, both the sales volume and revenue of xanthan gum grew significantly by approximately 127 ... 2% in the gross profit of xanthan gum which amounted to approximately rmb149 ... the gross profit margin of xanthan gum increased to 39

... both xanthan and xanthan–guar gum blend incorporated into rice cake production can help manufacturers overcome some of the structural challenges involved in gluten free bakery, claims a new study ... the turkish researchers, who published their findings in the journal food hydrocolloids, found that xanthan and xanthan–guar gum blend containing cakes were shown to have higher volume index, specific volume and porosity values ... however, said the authors, previous research evaluating gum in this regard has focused on the formulation of gluten-free breads, while studies on other gluten-free bakery products such as cakes, biscuits and pasta are limited ... the authors said that gums including xanthan gum, guar gum, xanthan–guar gum, locust bean gum and k-carrageenan were added in the formulation as one per cent, which was determined by preliminary experiments

... water-based gels were prepared using potassium chloride and sucrose or sodium chloride in water and then gelled using xanthan gum (0

... but against this backdrop of popularity, there have been concerns that some gluten-free products on the market made with rice, corn and potato flour and xanthan or guar gum to improve texture have sub-optimal levels of essential nutrients ... the new research, published in food hydrocolloids, reports that consumers accepted gluten-free bread prepared with the mixture of rice and buckwheat flour, which were formulated without the need for additional hydrocolloids, including guar gum, xanthan gum, and hpmc there is increasing focus on the potential of alternative grains like buckwheat to formulate gluten-free foods with additional nutritional benefits