Benecel™ modified cellulose Aqualon™ cellulose gum

Ashland webinar: improving the stability of convenience foods with cellulosic hydrocolloids


who stabilizes convenience foods to satisfy hungry consumers? we do.


dates and times: 

  • NA/LATAM | November 9, 2022, 11:00 am EST
  • EMEA | November 10, 2022, 11:00 CET
  • APAC | November 10, 2022, 11:00 am Bangkok time

This webinar will explore how cellulosic hydrocolloids can be used to overcome convenience food challenges. It will cover solutions for reducing oil uptake in fried foods, improving sauce stability, and maintaining stability of frozen snacks. Ashland’s Benecel™ modified cellulose and Aqualon™/Blanose™ cellulose gum can be used to protect food and improve product appearance and eating properties. Benecel™ MC or HPMC provides functional benefits such as gelling, thickening, stabilizing, emulsifying and water holding to formulate convenience foods that satisfy hungry consumers.  

Join the webinar to learn how Benecel™ modified cellulose and Aqualon™/Blanose™ cellulose gum:

  • reduce oil uptake in fried foods for healthier foods with good taste and texture
  • stabilize sauces by controlling and reducing syneresis  
  • stabilize frozen snacks by reducing boil out of savory fillings 

our speakers: 

Carmen Driskes
Technical Manager Food & Beverage - Ashland EMEA 

Carmen is a graduated food engineer with more than 20 years of experience in the food industry and several sectors: R&D, scale- up, process optimization and process trouble shooting. Carmen is Diplom Ingenieur Food Technology, FH Lippe / Lemgo Germany.


Mary Jean Cash
Technical Lead for Nutrition & Nutraceuticals - Ashland North America.

With over 20 years of experience in the food industry, she has research and development as well as applications experience in a wide variety of prepared foods particularly in the area of hydrocolloids.  Mary Jean has a BS in Food Science and Technology from Virginia Tech and MS from University of Delaware.

Natcha Wongthongdee, PhD
Technical Lead for Nutrition & Nutraceuticals - Ashland Asia Pacific.

Natcha has 10+ years of experience of technical support in B2B food and nutraceutical ingredients.  Her educational background includes a doctorate in Biotechnology from Mahidol university, collaborated with Lorraine university and a postgraduate certificate in marketing from Holmesglen Institute.

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