Bakers Journal

Guar replacer from Ashland Specialty Ingredients

February 14, 2012
By Bakers Journal

February 14, 2012 – Ashland Specialty Ingredients has launched two new cellulose gum products to address the current guar shortage affecting the food and beverage industries.

Aquacel GSA and Aquacel GSH cellulose gums can be used either to supplement or replace guar and are designed to offer cost-effective alternatives for beverage, bakery and dairy applications.

"Volatility in guar availability and pricing has left food manufacturers scrambling for a replacement,” explained Laurie Kronenberg, new product leader of nutrition specialties for Ashland. “In the U.S., guar gums are being used in the oil and gas industry for lubrication. Using guar in this manner is not new, but the recent surge in horizontal drilling technology has increased the demand for guar gum significantly.”

Aquacel GSA and GSH cellulose gums have been developed to enable synergy with guar to provide higher viscosity in liquid phase, moisture holding, fast hydration development, as well as practical application by simple dry mixing. Synergies have been demonstrated in guar gum-to-cellulose gum ratios, ranging from 80:20 to 40:60. This maximizes flexibility when adding cellulose gum. In addition, there is high viscosity across a wide range of blend ratios, allowing for reduced doses of guar in the final formulation.


“Less dosing means less guar is needed during this supply shortage and that there is a cost-effective alternative to escalating prices of guar,” Kronenberg said.

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