OAT HYDROCOLLOID BCS41

Guar gum alternative to reduce formulation costs while helping prevent cracking and enhance shelf life.
  • Product Type: Oat
  • Master Product Number: MITM11959
  • Product SKUs: ITM19243
Naturally high in fiber, Grain Millers’ oat hydrocolloid is a great solution for those looking to reduce formulation costs while preserving a clean label. An alternative to guar gum, oat hydrocolloid helps prevent cracking and enhances the shelf life of baked goods. It also promotes hinge strength and controls water migration. Our hydrocolloid fiber is a proprietary combination of finely ground oat bran and oat fiber with superior hydrophilic (water) and lipophilic (oil) holding properties that help maintain resiliency of finished products, including flatbreads, ciabatta, pizza, and tortillas.

Applications

  • Meats
  • Flatbreads
  • Pita
  • Naan
  • Chapati
  • Tandoori
  • Baladi
  • Shamsi
  • Dosa
  • Kisra
  • Ciabatta
  • Focaccia
  • Pizza
  • Tortilla

Benefits

  • Clean label
  • Guar Gum alternative
  • Cost-effective solution
  • Improves rollability and prevents cracking
  • Maintains crumb resiliency/integrity during freezing, thawing, and reheating

Product Characteristics

  • Visual: Light to darker tan or brow
  • Flavor: Clean, with no off flavors
  • Aroma: Clean, with no off odors

About Grain Millers

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