Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredients
- Guar Gum
- Food Additive Number
- E 412, INS 412
- Technologies
Features & Benefits
- Food Ingredients Features
- Effects
- Produces dryer doughs
- Increases water binding capacity
- Prolongs the shelf-life
- Improves fermentation stability
Applications & Uses
- Markets
- Applications
Properties
Technical Details & Test Data
- Farinograph Data for Water Absorption
Overview of the farinograph data for water absorption at 1% dosage level
Wheat Flour (0.55% Ash)
Wheat Flour (1.00% Ash)
Product
Water Absorption
Difference from controlWater Absorption
Difference from controlEMCEgum 35 62.2 4.19 70.1 4.32