The fall in supplies of guar gum to the food industry has been caused by its extensive use in oilfield production, and the preference given to oilfield buyers. The price of available stocks of guar gum more than doubled between November 2011 and January 2012.
DSM says its enzyme toolkit includes a range of products that, in correct combination, can substitute guar gum in dough rheology and crumb characteristics at a lower cost.
The firm says the effects of guar gum for thickening, binding and improving texture can be replicated using a combination of enzymes and ingredients. This offers bakers savings of between 25 and 40%.
