who serves up stabilizer solutions? we do.
date: July 14-17, 2024
location: McCormick Center, Chicago, IL
booth #: 1436
Ashland focuses on innovative solutions for food and beverage applications. Whether you’re looking for a firm bite from plant-based burgers or melt-and-stretch from plant-based cheese, Benecel™ MC modified cellulose provides the thermal gelling, structure, and texture you desire.Looking to add volume, improve structure, or increase softness of gluten-free bakery products? Benecel™ HPMC is the answer.
featured products:
Benecel™ mx 100 modified cellulose (MC) is Ashland’s most recent innovation for alternative and hybrid protein applications. It is a high viscosity methylcellulose that provides satisfying texture and structure to meat alternative/meat reduced products and is suitable for high-speed, large-scale production. It is the highest viscosity grade within the Ashland portfolio and provides the firmest texture.
Benecel™ hydroxypropylmethylcellulose (HPMC) portfolio is a family of versatile, multifunctional food gums. Benecel™ modified cellulose contributes to many functions in food production, including overcoming the challenges of gluten free bakery by improving texture, height, softness and crumb structure.
Benecel™ MX methylcellulose (MC) is specially formulated for plant-based, cultivated and other alternative protein applications. It provides a firm, succulent bite for products that mimic conventional meat products.
Aerowhip™ hydroxypropylcellulose (HPC) modified celluloses are premier whipping agents designed to optimize non-dairy whipped toppings (NDWT) and vegetable creams. Aerowhip™ stabilizers also facilitate structure in fat to create stable foams, increase overrun and decrease whipping times while enhancing a natural creamy mouthfeel.
©, Ashland. All rights reserved.
