Hydrocolloids and alternative solutions to replace guar in food formulations

Brabrand, Denmark -- Guar gum is widely used in various food applications such as beverage, bakery, culinary, meat and savoury, dairy and ice cream due to its low cost-in-use and good performance offered to final users. Unprecedented surge in demand for guar, however, has resulted in substantially higher prices, and food formulators are increasingly looking for alternatives. DuPont has a wide range of solutions to help.

The current high demand for guar has generated a lack of guar availability for food applications, and the current shortage is likely to continue, according to Adrian Zingg, global product manager, Guar & LBG at DuPont Nutrition & Health.

“As a result of that shortage, guar prices have sharply increased, reaching 10-fold the levels just 18 months ago, and we expect demand to continue to grow in the future,” Mr Zingg said.

To address this issue, DuPont offers:

(1)   DuPont Danisco hydrocolloids encompass the widest range of hydrocolloids in the food industry. Our products include alginate, carrageenan, cellulose gum, guar gum, locust bean, microcrystalline cellulose, pectin, xanthan gum, as well as customised solutions/blends of hydrocolloids, emulsifiers, enzymes etc., sold under the DuPont Grindsted and Cremodan trademarks.

(2)   A wide series of guar gum alternatives have already been developed. Alternative solutions are offered across a broad range of industries and applications, and with cost savings of up to more than 50 per cent for 1:1 substitution solutions.

(3)   A strong technical expertise in all hydrocolloids and application know-how extended through several food Applications & Development centres close to customer requirements worldwide.

(4)adidas