Oat hydrocolloid

by Matt Hamer
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As an alternative to guar gum, oat hydrocolloid from Grain Millers helps prevent cracking and enhances shelf life of baked foods while providing a clean label. It also promotes hinge strength and controls water migration. The hydrocolloid, made from selected sound oats grown in the northern regions of North America and Scandinavia, comprises a proprietary blend of oat bran and fiber. Its hydrophilic and lipophilic properties help maintain resiliency of finished products including flatbreads, ciabatta, pizza and tortillas.

(800) 232-6287 • www.grainmillers.com