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Food Ingredient Solutions

Creating value through applications knowledge, market insight, and a powerful product portfolioAshland Aqualon Functional Ingredients is a world leader in cellulosic food ingredients. Our premium additives and stabilizers enable healthier, tastier, and more convenient foods.

Ashland’s stabilizers and gums are recognized throughout the world for quality, consistency and performance. These ingredients are derived from renewable, natural raw materials, and are produced in current Good Manufacturing Practices (cGMP) facilities in the U.S., Europe, and Asia.

We do more than just manufacture -- our products are also supported by a global network of research and application scientists and technically trained salespeople.

Since the 1950s, our solutions and expertise have enabled formulators to break new ground in food and beverage performance.

Application Function

Alco

holic

Bev

erag

es

Bake

ry

Beve

rage

Dai

ry

Des

sert

s and

Top

ping

s

Mea

t

Mea

t Alte

rnat

ives

Pet F

ood

Prep

ared

Foo

ds

Sauc

es a

nd S

avor

y Pr

oduc

ts

Foam

Pro

mot

er

Mou

thfe

el

Rheo

logy

Con

trol

Stab

ilize

r

Stru

ctur

e En

hanc

er

Ther

mal

Gel

atio

n

Thic

kene

r

Wat

er B

indi

ng

AeroWhip™ and Klucel™ hydroxypropylcellulose

Benecel™ methylcellulose and hydroxypropylmethylcellulose

Aqualon™, Bondwell™ and Blanose™ cellulose gum

Aquasorb™ cellulose gum

Aquacel™ cellulose gum

Supercol™ guar gum

The results are all around you:

• Reduced fat and crispy fried food

• Reduced fat and rich, creamy whipped toppings

• Reduced oil uptake in fried foods

• Enhanced mouthfeel in reduced sugar beverages

• Reduced milk fat with creamy mouthfeel in whipped toppings

• Reduced saturated fat in your diet with meat substitutes

• Gluten-free formulations for new-direction carbohydrates

• Mouthfeel and thickening with excellent clarity in beverages and syrups

• Economical protein stabilization in acidifi ed dairy products

• Enhanced moisture and shelf-life in bakery products

Aerowhip™ and Klucel™ HPCKlucel hydroxypropylcellulose (HPC) is a unique hydrocolloid for food applications. It is extremely surface-active and its low surface and interfacial tensions in solution make it a premier whipping aid. This property, combined with its “protective colloid” action, gives it outstanding dual functionality in oil-in-water emulsions (stabilizer and emulsifier) and in whipped products (stabilizer and whipping aid).

Several different viscosity grades are available.

Key Benefits• Exceptional stiffness and stability

• Crisp, clean edges for decorators

• Fast air incorporation

• Resistant to melt and deformation

• Increased overrun

• Improved body and mouthfeel

• Prevents cracking and shrinking

• Reduced fat content and cost

Alcoholic BeveragesKlucel products are both water- and alcohol-soluble and can be used to thicken ready-to-drink cocktails for the desired mouthfeel.

DairyAeroWhip HPC is a specialty grade optimized for stabilizing dairy and nondairy whipped toppings. For dairy whipping creams, the amount of milk fat can be reduced significantly, leading to a healthier and more cost-effective product with a creamy mouthfeel.

Desserts and ToppingsIn nondairy whipped toppings, AeroWhip HPC creates stiff foams, increases overrun, and controls syneresis.

Klucel HPC makes strong, flexible films and is thermoplastic. The film forming property of Klucel HPC makes excellent protective coatings for candies and nuts.

Recommended Dosage Level by Application (wt%)

HPC Grade

Alcoholic Beverages

Dairy Desserts and Toppings

Read

y-To

-Drin

k

Cock

tails

Ice

crea

m

Low

fat c

ream

Whi

ppin

g cr

eam

Cand

y an

d N

ut

Coat

ing

Whi

pped

topp

ing

Whi

pped

topp

ing

po

wde

r

Klucel™ HPC EF 1.0-3.02

LF 1.0-3.02

JF 0.2-1.0 1.0-3.02

GF 0.2-1.0

AeroWhip™ HPC 620 0.2-0.3

630 0.1-0.4 0.1-0.4 0.05-0.2 0.5-1.01

Most recommended in bold.1 As percentage of dry mix.2 Klucel HPC is used in either water or alcohol based spray coating.

Benecel methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) are versatile, multifunctional food gums. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. They are unique hydrocolloids because they reversibly gel at elevated temperatures. Benecel MC and HPMC perform many functions in foods, depending on type, grade, use level, and conditions. Among these functions are thermal gelation, film formation, thickening, binding, and water retention.


Key Benefits• Exceptional binding

• Reduces oil pick up

• Stabilizes filling during baking

• Texturizes warm sauces

BakeryIn fillings, thermal gelation of Benecel MC and HPMC inhibits moisture migration into pie crusts and prevents boil-out while heating fruit bars and pocket dough products.

Benecel MC and HPMC stabilize dough and batter aeration to improve volume in cakes and gluten free applications.

DairyBenecel MC and HPMC improves and stabilizes aeration in dairy desserts and sherbets along with creating a firm yet creamy structure to cream cheese.

Desserts and ToppingsSmall amounts of Benecel MC and HPMC significantly enhance foam stability. This is particularly useful in stabilizing whipped toppings and desserts.

Benecel™ MC and HPMC


Benecel™ MC / HPMC Grade

Bakery Dairy Desserts and Toppings MeatMeat

AlternativesPrepared Foods Sauces and Savory Products

Bake

ry C

ream

Cake

s and

Red

uced

Fa

t Cak

es

Don

ut a

nd F

ried

Past

ry

Glu

ten-

Free

Pr

oduc

ts

Panc

ake

and

Waffl

e Ba

tter

Pie

and

Past

ry

Filli

ng

Redu

ced

Egg

in

Bake

ry P

rodu

cts

Crea

m C

hees

e

Froz

en D

airy

Pr

oduc

ts

Icin

gs a

nd F

rost

ings

Mou

sses

Whi

pped

Top

ping

s

Extr

uded

Frie

d M

eats

and

Sea

food

Mea

t Bal

ls a

nd

Patt

ies

Mea

t Nug

gets

/Sn

acks

Saus

ages

Mea

t Ana

logu

es

Vege

tabl

e Bu

rger

s

Batt

er fo

r Dee

p-Fa

t Fr

ying

Chee

se C

roqu

ette

s

Extr

uded

Oni

on

Ring

s

Fren

ch F

ries

Pota

to C

roqu

ette

s

Barb

ecue

Sau

ce

Chee

se S

auce

Dry

Mix

Sau

ce

Dry

Mix

Sou

p

Mea

t Gla

ze

Soup

s

Tom

ato

Pizz

a Sa

uce

A4M 0.1-0.3 0.2-0.3 0.2-0.8 0.2-0.4 0.2-0.8 0.2-0.4 0.8-1.0 0.5-1.0 0.3-0.8 0.1-0.5 0.2-2.0 0.1-0.5 0.2-1.0 0.4-0.6 0.2-1.0

A40M 0.6-0.8 0.8-1.5

A4C 0.2-0.6 0.2-0.6 0.1-0.4 0.3-0.6 0.5-1.0 0.3-0.6 0.2-1.0 0.3-0.6 0.5-1.0 0.4-0.6

A15 0.2-0.6 0.2-0.4 0.5-1.51

F4M 0.5-2.0 0.1-0.4 0.1-0.5 0.1-0.5 0.2-1.0 0.2-1.0 0.2-1.0

F450 0.2-0.8 0.2-0.5

F50 0.2-0.6 0.2-0.5 0.1-0.4 0.2-0.8 0.2-0.5

E15 0.3-0.5 0.5-1.0 0.3-0.5

E4M 0.3-0.8 0.2-1.0

K100LV 0.2-0.4 0.2-0.5 0.2-0.5 0.1-0.4 0.2-0.8 0.2-0.5 0.3-0.8 0.5-1.51 0.5-1.51 0.5 - 0.8 0.3-1.0

K4M 0.2-0.4 0.5-2.0 0.1-0.3 0.3-0.8 0.1-0.5 0.5-1.51 0.5-1.51 0.2-0.8

K35M 0.1-0.3 0.1-0.3 0.1-0.5

K200M 0.05-0.2 0.2-2.0 0.2-0.5 0.1-0.5 0.1-0.5 0.1-0.5

Most recommended in bold.1 As percentage of dry mix.

Meat AlternativesBenecel MC and HPMC effectively bind food ingredients in meat alternatives, allowing them to hold their shape and maintain a meat-like texture in terms of appearance, integrity, firmness and mouthfeel.

Prepared FoodsHPMC and MC aid in shape retention of prepared foods through various freeze, thaw and cooking processes.

For restructured fried foods, Benecel MC and HPMC reduce oil pick up, bind ingredients, and retain product integrity.

For restructured fried foods, Benecel MC and HPMC not only reduce oil pick up but become part of the product matrix binding all the ingredients together during the frying process and reducing batter blow out.

Sauces and SavoryBenecel MC and HPMC add texture and viscosity to sauces through a wide range of temperatures and reduces skin formation caused by water evaporation.


Benecel™ MC / HPMC Grade

Bakery Dairy Desserts and Toppings MeatMeat

AlternativesPrepared Foods Sauces and Savory Products

Bake

ry C

ream

Cake

s and

Red

uced

Fa

t Cak

es

Don

ut a

nd F

ried

Past

ry

Glu

ten-

Free

Pr

oduc

ts

Panc

ake

and

Waffl

e Ba

tter

Pie

and

Past

ry

Filli

ng

Redu

ced

Egg

in

Bake

ry P

rodu

cts

Crea

m C

hees

e

Froz

en D

airy

Pr

oduc

ts

Icin

gs a

nd F

rost

ings

Mou

sses

Whi

pped

Top

ping

s

Extr

uded

Frie

d M

eats

and

Sea

food

Mea

t Bal

ls a

nd

Patt

ies

Mea

t Nug

gets

/Sn

acks

Saus

ages

Mea

t Ana

logu

es

Vege

tabl

e Bu

rger

s

Batt

er fo

r Dee

p-Fa

t Fr

ying

Chee

se C

roqu

ette

s

Extr

uded

Oni

on

Ring

s

Fren

ch F

ries

Pota

to C

roqu

ette

s

Barb

ecue

Sau

ce

Chee

se S

auce

Dry

Mix

Sau

ce

Dry

Mix

Sou

p

Mea

t Gla

ze

Soup

s

Tom

ato

Pizz

a Sa

uce

A4M 0.1-0.3 0.2-0.3 0.2-0.8 0.2-0.4 0.2-0.8 0.2-0.4 0.8-1.0 0.5-1.0 0.3-0.8 0.1-0.5 0.2-2.0 0.1-0.5 0.2-1.0 0.4-0.6 0.2-1.0

A40M 0.6-0.8 0.8-1.5

A4C 0.2-0.6 0.2-0.6 0.1-0.4 0.3-0.6 0.5-1.0 0.3-0.6 0.2-1.0 0.3-0.6 0.5-1.0 0.4-0.6

A15 0.2-0.6 0.2-0.4 0.5-1.51

F4M 0.5-2.0 0.1-0.4 0.1-0.5 0.1-0.5 0.2-1.0 0.2-1.0 0.2-1.0

F450 0.2-0.8 0.2-0.5

F50 0.2-0.6 0.2-0.5 0.1-0.4 0.2-0.8 0.2-0.5

E15 0.3-0.5 0.5-1.0 0.3-0.5

E4M 0.3-0.8 0.2-1.0

K100LV 0.2-0.4 0.2-0.5 0.2-0.5 0.1-0.4 0.2-0.8 0.2-0.5 0.3-0.8 0.5-1.51 0.5-1.51 0.5 - 0.8 0.3-1.0

K4M 0.2-0.4 0.5-2.0 0.1-0.3 0.3-0.8 0.1-0.5 0.5-1.51 0.5-1.51 0.2-0.8

K35M 0.1-0.3 0.1-0.3 0.1-0.5

K200M 0.05-0.2 0.2-2.0 0.2-0.5 0.1-0.5 0.1-0.5 0.1-0.5

Aqualon™, Bondwell™ and Blanose™ CMCCellulose gum from Ashland Aqualon Functional Ingredients is widely used as an cost-effective thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in modifying flow, adding texture, and enhancing mouthfeel.

A wide range of cellulose gum grades with different viscosities, molecular weights, degrees of substitution and particle sizes are available and products can be customized to meet specific applications. Our global manufacturing base is designed for your regional needs: Aqualon (US), Blanose (EU) and Bondwell (China).

Key Benefits• Improved texture and mouthfeel

• Clear in solution

• Protein stabilization

• Water absorption and retention

• Pectin replacement

Alcoholic BeveragesAquacel™ WS CMC is a specialty grade designed for stabilization of tartrates (KHT) preventing wine crystals in white wine.

Ready-to-drink cocktails benefit from CMC’s ability to control rheology in alcohol-based beverages and achieve the desired mouthfeel.

BakeryCMC has the capability for high water absorption and retention in baked and un-baked dough creating bakery products with improved texture, volume, and nut and fruit distribution. The improved water retention means delayed staling, longer shelf-life and crumb stabilization.

CMC is also used in various bakery fillings to achieve a desired level of thickening ranging from fluid to creamy. CMC prevents phase separation and controls syneresis within the filling itself and reduces moisture migration into the dough.

Aquasorb CMC is a specialty grade designed for maximum water holding in bakery and other applications

BeveragesCMC adds crystal-clear, pleasant, clean mouthfeel as it thickens any beverages to the desired viscosity.


CMC Grade

Alcoholic Beverages

Bakery Beverage Dairy Desserts and Toppings Meat Pet Food Prepared Foods Sauces and Savory

Read

y-To

-Drin

k Co

ckta

ils

Whi

te W

ine

Brea

ds

Cake

Mix

es

Cake

s

Muffi

ns

Pie

Filli

ngs

Pita

Bre

ad, P

izza

Soft

Tor

tilla

s/D

ry M

asa

Flou

r

Choc

olat

e D

rinks

Coff

ees a

nd T

eas

Conc

entr

ates

/Squ

ashe

s

Frui

t Fla

vore

d D

rinks

Juic

e Be

vera

ges

Inst

ant P

owde

r Drin

ks

Acid

ified

Milk

Drin

k

Cott

age

Chee

se

Ice

Crea

m

Ice

Milk

Pudd

ings

Soft

Ser

ve

Spre

adab

le C

hees

e

Yogu

rt a

nd B

utte

r Milk

Drin

ks

Choc

olat

e To

ppin

g

Icin

gs

Mar

shm

allo

w T

oppi

ng

Mar

zipa

n

Mer

ingu

es

Sher

bet

Wat

er Ic

e/Ic

e Po

ps

Emul

sifie

d M

eat a

nd F

ish

Froz

en F

ish

Mea

t Cas

ings

Cann

ed P

et F

ood

Dry

Pet

Foo

d

Soft

, Sem

i-Moi

st P

et F

ood

Extr

uded

Sna

cks

Inst

ant F

ried

Noo

dles

Inst

ant H

ot C

erea

l

Inst

ant S

pice

Mix

es/D

ips

Barb

ecue

Sau

ce

Chee

se S

auce

Frui

t Pre

ps a

nd Ja

ms

Ketc

hup

May

onna

ise

Pick

le R

elis

h

Sala

d D

ress

ings

Tabl

e/Pa

ncak

e Sy

rup

9H7F2 0.03-0.1 0.1-0.3 0.05-0.2 0.05-0.2 0.1-0.25 0.1-0.25 0.1-0.5 0.1-0.3 0.1-0.4 0.1-0.5 0.1-0.3 0.1-0.3 0.1-0.5 0.2-0.6 0.05-0.3 0.1-0.5 0.05-0.3

9H4F 0.1-0.5

7H4F 0.5-1.0 0.4-0.6 0.3-0.5 0.1-0.4 0.4-0.6 0.2-0.5 0.5-1.01

7H3SF 0.1-0.5 0.1-0.3 0.1-0.2 0.2-0.4 *0.1-0.3 0.05-0.1 0.1-0.5 0.1-0.51 0.5-1.01

7HF 0.5-1.0 0.5-1.0 0.5-1.0 0.3-0.8 0.4-0.6 0.1-0.25 0.1-0.25 0.1-0.5 0.5-1.0 0.3-0.6 0.3-0.6 0.1-0.51

7HOF 0.1-0.50.05-0.15

0.05-0.15

0.2-0.4 0.05-0.4 0.05-0.4 0.4-0.61 0.2-0.4 0.1-0.2 0.2-0.4 0.1-0.5 0.1-0.5 0.2-0.6 0.3-0.8 0.1-0.4 0.2-0.6 0.5-1.0 0.1-0.5 0.5-0.8

7LF 0.5-0.8 0.3-0.6 0.3 -0.5 1.0-2.0 0.1-0.5

7MF 0.1 -0.5 0.4-0.8

7M8SF 0.3-0.5 0.2-0.5 0.3-0.5 0.5-1.0

9M31F 0.1-0.4 0.3-0.8 0.1-0.4 0.1-0.3 0.3-0.5 0.1-0.8 0.1-0.6 0.5-0.71 0.3-0.6 0.3-0.6 0.1-0.3 0.3-0.6 1.0-2.0 0.3-0.5 0.8-1.51 0.5-1.0 0.2-0.5 0.5-1.0 0.4-0.8

12M31F 0.1-0.4 0.1-0.4 0.1-0.3 0.1-0.8 0.5-0.71 0.5-1.0 0.4-0.8

Aquasorb™ A-500

0.5-1.0 0.5-1.0 0.5-1.0 0.3-0.8 0.5-1.0 0.3-0.5 0.5-1.0 0.5-1.0

Aquacel™ WS

40mg/L

Most recommended in bold.1 As percentage of dry mix.2 Aqualon brand available only.Fine and coarse particle size products are also available in most product types.Particle size selections should be made based upon manufacturing process and final product requirements.

Aqualon™, Bondwell™ and Blanose™ CMCDairyNot only does CMC provide the desired mouthfeel, it also stabilizes low pH dairy beverages such as acidified milk drinks, milk, or juice blends. The stabilizing nature of CMC allows it to prevent curling separation of the dairy protein.

CMC is used in ice cream to control rheology of the continuous phase. This helps with melt down, adds texture and protects against heat shock and ice-crystal formation.


CMC Grade

Dairy Desserts and Toppings Meat Pet Food Prepared Foods Sauces and Savory Products

Acid

ified

Milk

Drin

k

Cott

age

Chee

se

Ice

Crea

m

Ice

Milk

Pudd

ings

Soft

Ser

ve

Spre

adab

le C

hees

e

Yogu

rt a

nd B

utte

r Milk

Drin

ks

Choc

olat

e To

ppin

g

Icin

gs

Mar

shm

allo

w T

oppi

ng

Mar

zipa

n

Mer

ingu

es

Sher

bet

Wat

er Ic

e/Ic

e Po

ps

Emul

sifie

d M

eat a

nd F

ish

Froz

en F

ish

Mea

t Cas

ings

Cann

ed P

et F

ood

Dry

Pet

Foo

d

Soft

, Sem

i-Moi

st P

et F

ood

Extr

uded

Sna

cks

Inst

ant F

ried

Noo

dles

Inst

ant H

ot C

erea

l

Inst

ant S

pice

Mix

es/D

ips

Barb

ecue

Sau

ce

Chee

se S

auce

Frui

t Pre

ps a

nd Ja

ms

Ketc

hup

May

onna

ise

Pick

le R

elis

h

Sala

d D

ress

ings

Tabl

e/Pa

ncak

e Sy

rup

9H7F2 0.1-0.25 0.1-0.25 0.1-0.5 0.1-0.3 0.1-0.4 0.1-0.5 0.1-0.3 0.1-0.3 0.1-0.5 0.2-0.6 0.05-0.3 0.1-0.5 0.05-0.3

9H4F 0.1-0.5

7H4F 0.3-0.5 0.1-0.4 0.4-0.6 0.2-0.5 0.5-1.01

7H3SF 0.1-0.3 0.1-0.3 0.1-0.2 0.2-0.4 *0.1-0.3 0.05-0.1 0.1-0.5 0.1-0.51 0.5-1.01

7HF 0.1-0.25 0.1-0.25 0.1-0.5 0.5-1.0 0.3-0.6 0.3-0.6 0.1-0.51

7HOF 0.2-0.4 0.1-0.2 0.2-0.4 0.1-0.5 0.1-0.5 0.2-0.6 0.3-0.8 0.1-0.4 0.2-0.6 0.5-1.0 0.1-0.5 0.5-0.8

7LF 0.5-0.8 0.3-0.6 0.3 -0.5 1.0-2.0 0.1-0.5

7MF 0.1 -0.5 0.4-0.8

7M8SF 0.2-0.5 0.3-0.5 0.5-1.0

9M31F 0.3-0.6 0.3-0.6 0.1-0.3 0.3-0.6 1.0-2.0 0.3-0.5 0.8-1.51 0.5-1.0 0.2-0.5 0.5-1.0 0.4-0.8

12M31F 0.5-1.0 0.4-0.8

Aquasorb™ A-500 0.1-0.3 0.3-0.5 0.5-1.0 0.5-1.0

Aquacel™ WS

Most recommended in bold.1 As percentage of dry mix.2 Aqualon brand available only.Fine and coarse particle size products are also available in most product types.Particle size selections should be made based upon manufacturing process and final product requirements.

Desserts and ToppingsFrozen desserts like ice cream, benefit from the water binding properties of CMC improving mouthfeel and controlling ice-crystal formation. Toppings, like sauces and savory, benefit from economic thickening and stabilization.


CMC Grade

Dairy Desserts and Toppings Meat Pet Food Prepared Foods Sauces and Savory Products

Acid

ified

Milk

Drin

k

Cott

age

Chee

se

Ice

Crea

m

Ice

Milk

Pudd

ings

Soft

Ser

ve

Spre

adab

le C

hees

e

Yogu

rt a

nd B

utte

r Milk

Drin

ks

Choc

olat

e To

ppin

g

Icin

gs

Mar

shm

allo

w T

oppi

ng

Mar

zipa

n

Mer

ingu

es

Sher

bet

Wat

er Ic

e/Ic

e Po

ps

Emul

sifie

d M

eat a

nd F

ish

Froz

en F

ish

Mea

t Cas

ings

Cann

ed P

et F

ood

Dry

Pet

Foo

d

Soft

, Sem

i-Moi

st P

et F

ood

Extr

uded

Sna

cks

Inst

ant F

ried

Noo

dles

Inst

ant H

ot C

erea

l

Inst

ant S

pice

Mix

es/D

ips

Barb

ecue

Sau

ce

Chee

se S

auce

Frui

t Pre

ps a

nd Ja

ms

Ketc

hup

May

onna

ise

Pick

le R

elis

h

Sala

d D

ress

ings

Tabl

e/Pa

ncak

e Sy

rup

9H7F2 0.1-0.25 0.1-0.25 0.1-0.5 0.1-0.3 0.1-0.4 0.1-0.5 0.1-0.3 0.1-0.3 0.1-0.5 0.2-0.6 0.05-0.3 0.1-0.5 0.05-0.3

9H4F 0.1-0.5

7H4F 0.3-0.5 0.1-0.4 0.4-0.6 0.2-0.5 0.5-1.01

7H3SF 0.1-0.3 0.1-0.3 0.1-0.2 0.2-0.4 *0.1-0.3 0.05-0.1 0.1-0.5 0.1-0.51 0.5-1.01

7HF 0.1-0.25 0.1-0.25 0.1-0.5 0.5-1.0 0.3-0.6 0.3-0.6 0.1-0.51

7HOF 0.2-0.4 0.1-0.2 0.2-0.4 0.1-0.5 0.1-0.5 0.2-0.6 0.3-0.8 0.1-0.4 0.2-0.6 0.5-1.0 0.1-0.5 0.5-0.8

7LF 0.5-0.8 0.3-0.6 0.3 -0.5 1.0-2.0 0.1-0.5

7MF 0.1 -0.5 0.4-0.8

7M8SF 0.2-0.5 0.3-0.5 0.5-1.0

9M31F 0.3-0.6 0.3-0.6 0.1-0.3 0.3-0.6 1.0-2.0 0.3-0.5 0.8-1.51 0.5-1.0 0.2-0.5 0.5-1.0 0.4-0.8

12M31F 0.5-1.0 0.4-0.8

Aquasorb™ A-500 0.1-0.3 0.3-0.5 0.5-1.0 0.5-1.0

Aquacel™ WS

MeatEmulsified and frozen meats have improved yield, less phase separation and less cracking as CMC binds the water in the product. The water binding also acts as a releasing agent when peeling off meat casings.

Pet FoodCMC thickens the gravy, retards the softening of pellets in dry pet food, improves extrusion and appearance of semi-moist pet food and stabilizes the fat in canned pet food.

Prepared FoodsCMC hydrates quickly making it an ideal stabilizer for thickening in dry mix preparations. For extruded snacks, it aids with extrusion and improves breaking strength.

Sauces and SavoryCMC is a cost-effective thickener and stabilizer in a wide variety of sauces and savories that controls and reduces syneresis.

When it comes to guar, Ashland manufactures the highest quality guar available for viscosity build. Our Supercol guar gum is processed in the U.S. for high purity, low odor, and low flavor. Broadly used in bakery, dairy, and pet food applications, Supercol guar gum is the choice for companies that want to control costs while increasing quality.


Key Benefits• Very low odor

• Very low flavor

• Economical

• Quick viscosity build

BakeryFor pie fillings guar is adaptable to any method of processing allowing full flavor to come through with good body and eye appeal.

For tortilla manufacturing retardation of a product’s cracking tendency and reduction of dough stiffness is important. Guar solves the problems and enables improved machining quality.

BeveragesGuar improves mouthfeel and prolongs suspension time of fruit particles all with minimal flavor contribution.

DairyIn ice cream, guar enables rapid dispersion, along with good uniformity and body. In cheese products guar prevents syneresis, improves shelf life, and enables better distribution of particles.

Supercol™ guar gum


Supercol™ guar gum Grade

Bakery Beverages Dairy Desserts and Toppings Meat Pet Food Prepared Foods Sauces and Savory Products

Pie

Filli

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Soft

Tor

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Flou

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Cold

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Cann

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Cann

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Inst

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Dip

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Inst

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oodl

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Inst

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oup

Mix

es

Barb

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Sau

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Gra

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Soup

s

U 0.1-0.4 0.01-0.1 0.4-0.61 0.2-0.6 0.3-0.5 0.1-0.3 0.3-0.4 0.1-0.4 0.3-0.6 0.1-0.3 0.1-0.3 0.3-0.6 0.5-1.01 0.2-0.4 0.5-0.81 0.1-0.2

US 0.01-0.1 0.1-0.3 0.1-0.3 0.2-0.5 0.4-0.91

GF 0.1-0.4 0.4-0.6 0.01-0.1 0.2-0.6 0.2-0.4 0.1-0.3 0.2-0.4 0.3-0.6 0.1-0.3 0.1-0.3 0.3-0.6 0.3-0.6 0.5-1.0 0.2-0.4 0.5-0.8 0.2-0.5 0.2-0.4 0.2-0.4 0.1-0.2

G2-S 0.1-0.25 0.2-0.4

K-1 0.3-0.6 0.3-0.6 0.2-0.5 0.2-0.4

Most recommended in bold.1 As percentage of dry mix.

Desserts and ToppingsGuar enables rapid cold-water hydration and easy of incorporation of overrun for icings and frosting.

MeatFor canned meat guar immobilizes the free water. It also helps with improvement of flow rate during stuffing casing and product firmness and increased viscosity in encased products.

Pet FoodGuar stabilizes meat and vegetable chunks in pet food.

Prepared FoodsGuar eliminates the need for boiling in instant mixes, adds viscosity, increases moisture retention and improves shelf-life. For noodles it enables more elastic properties and aids in dough handling. In soups it improves mouthfeel and suspension of meat and vegetable pieces.

Sauces and SavoryFor sauces and savory, guar helps with maintaining a uniform body, water retention and heat-cold resistance.


Supercol™ guar gum Grade

Bakery Beverages Dairy Desserts and Toppings Meat Pet Food Prepared Foods Sauces and Savory Products

Pie

Filli

ngs

Soft

Tor

tilla

s/D

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Flou

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Beve

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Inst

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ks

Chee

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Cold

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sU 0.1-0.4 0.01-0.1 0.4-0.61 0.2-0.6 0.3-0.5 0.1-0.3 0.3-0.4 0.1-0.4 0.3-0.6 0.1-0.3 0.1-0.3 0.3-0.6 0.5-1.01 0.2-0.4 0.5-0.81 0.1-0.2

US 0.01-0.1 0.1-0.3 0.1-0.3 0.2-0.5 0.4-0.91

GF 0.1-0.4 0.4-0.6 0.01-0.1 0.2-0.6 0.2-0.4 0.1-0.3 0.2-0.4 0.3-0.6 0.1-0.3 0.1-0.3 0.3-0.6 0.3-0.6 0.5-1.0 0.2-0.4 0.5-0.8 0.2-0.5 0.2-0.4 0.2-0.4 0.1-0.2

G2-S 0.1-0.25 0.2-0.4

K-1 0.3-0.6 0.3-0.6 0.2-0.5 0.2-0.4

Regulatory InformationHPC RegulatoryKlucel and AeroWhip HPC comply with the requirements of the U.S. Food and Drug Administration for direct additives to food for human consumption, as specified in the Code of Federal regulations, Title 21, Part 172.870 and the monograph requirements for hydroxypropylcellulose in the Food Chemicals Codex and JECFA, current editions. Klucel and AeroWhip HPC also conforms to the purity criteria of E463 as mentioned in the Annex of EC directive 98/86/EC and amendments, and conforms to Japan’s MHLW Ordinance No. 131 and Ordinance amendment No. 23 adding HPC [No. 255].

HPC LabelingCommon label declarations include hydroxypropylcellulose and E463.

MC and HPMC Regulatory StatusBenecel MC complies with the requirements of the U.S. Food and Drug Administration for use in foods as specified in the U.S. Code of Federal Regulations, Title 21, Part 182.1480, “Substances Generally Recognized as Safe” (GRAS). Benecel HPMC complies with the requirements of the U.S. Food and Drug Administration for direct addition to foods as specified in the U.S. Code of Federal Regulations, Title 21, Part 172.874. Benecel MC and HPMC comply with the monograph requirements set forth in the Food Chemicals Codex and JECFA, current editions. Benecel MC and HPMC also comply with the purity criteria of E461 and E464, respectively, as mentioned in the Annex of EC directive 98/86/EC and amendments.

MC and HPMC LabelingCommon label declarations include methylcellulose, E461, and hydroxypropylmethylcellulose, E464.

CMC Regulatory Status Aqualon, and Blanose and Bondwell CMC F-suffix A types cellulose gum comply with the requirements of the U.S. Code of Federal Regulations, Title 21 section 182.1745, “Substances Generally

Recognized as Safe” (GRAS) for use in foods and meets the monograph requirements set forth in the Food Chemicals Codex and JECFA, current editions. Cellulose gum also conforms to the purity criteria of E466 as mentioned in the Annex of EC directive 98/86/EC and amendments. An ADI (acceptable daily intake) of “not specified” has been allocated by the Scientific Committee of the EU and the Joint FAO/WHO Expert Committee on Food Additives.

Specific Bondwell grades from Jiangmen also comply with local Chinese and other AP standards. Both 95% and 99.5% purity grades are available. Please contact your local sales representative for more information.

CMC Labeling“Cellulose Gum”, accepted as a common or usual name for purified sodium carboxymethylcellulose, may be used in food label ingredient statements. Common label declarations include cellulose gum, CMC and E466.

Guar Gum Regulatory StatusSUPERCOL guar gum complies with the monograph requirements for guar gum in the Food Chemicals Codex and JECFA, current editions. Supercol guar gum also conforms to the purity criteria of E412 as mentioned in the Annex of EC directive 98/86/EC and amendments. It is affirmed as Generally Recognized as Safe (GRAS) for direct addition to human food and is in compliance with the requirements of the U.S. Food and Drug Administration as specified in the Code of Federal Regulations, Title 21, Section 184.1339, subject to the limitations and requirements therein.

Guar Gum LabelingCommon label declarations include guar gum.

Ashland Aqualon Functional [email protected]

North America1313 North Market StreetWilmington, DE 19894-0001, U.S.A.Tel.: +1 877 546 2782Fax: +1 302 992 7287

Europe Euro HausRheinweg 118200 SchaffhausenSwitzerlandTel: +41 52 560 55 00Fax: +41 52 560 55 99

Asia PacificHercules Chemicals Singapore Pte. Ltd. 200 Pandan Loop#07-01 Pantech 21Singapore 128388Tel: +65.6775.5366

Nanjing Technical Center23F Block A, Science and Technology Building, Nanjing University of TechnologyNo.5 Xinmofan RoadNanjing 210009Tel: +86.025.83520888

ashland.com

® Registered trademark, Ashland or its subsidiaries, registered in various countries™ Trademark, Ashland or its subsidiaries, registered in various countries* Trademark owned by a third party© 2010, 2011, AshlandPC-10238.3250-80C 06-11

All statements, information and data presented herein are believed to be accurate and reliable, but are not to be taken as a guarantee, an express warranty, or an implied warranty of merchantability or fitness for a particular purpose, or representation, express or implied, for which Ashland Inc. and its subsidiaries assume legal responsibility.

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