aquasorb™ a-500 cellulose gum
chemistry: cellulosics
ingredient name: sodium carboxymethylcellulose
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Aquasorb™ A-500 cellulose gum increases water absorption and improves overall quality in bakery applications such as cupcakes, swiss rolls, and cake mixes. The exceptional water-binding property of Aquasorb™ A-500 cellulose gum enables formulators of bakery products to improve the appearance of the final product and enhance the overall quality of the finished good while improving formulation yields. Aquasorb™ A-500 cellulose gum in vegan bakery products aids in moisture control and provides the crumb and crust structure needed when eggs and dairy proteins are removed.
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features and benefits - improves moisture retention
- adds softness
- helps sustain eating quality over shelf life of products
- provides volume and crumb structure in vegan bakery products
- improves texture in egg-free and dairy-free bakery products
applications - cakes, cupcakes
- flatbread
- tortillas
- vegan bakery products
- egg-free bakery products
region currently available
For country-specific details, please contact your local sales representative.
Asia Pacific / China / Europe Middle East & Africa / Latin America / North America
additional content coming soon
Aquasorb A-500 in Brotchen Bread
Aquasorb A-500 in White Pan Bread
Cake with Fruit or Nut Inclusions with Aquasorb A-500 Cellulose Gum
Chiffon Cake with Aquasorb A-500 Cellulose Gum and Benecel HPMC
Cupcakes with Aquasorb A-500 Cellulose Gum
Full Fat and Low Fat Cake Mixes with Blanose Cellulose Gum
Oil-based Chocolate Coating and Biscuits Filling
Pound Cake with Aquasorb A-500 Cellulose Gum
Rolls or Buns with Aquasorb A-500 Cellulose Gum
Sponge Cake with Aquasorb A-500 Cellulose Gum
