Ashland has announced a push into tortilla ingredients as part of a collaboration with the Tortilla Industry Association, drawing attention to its Aqualon and Blanose cellulose gums.
Ashland’s focus is driven by the growth in tortilla sales to $11 billion per year, surpassing other speciality breads to become one of the largest consumed breads in the United States.
The two gums are used in masa flour mixes. They improve water absorption and retention in tortilla dough, giving improved texture and shelf life.
Julie Masker, nutrition scientist, Ashland Specialty Ingredients, said: "The increase in water absorption creates a tortilla with improved texture and extended shelf life, which are critical advantages in a high-speed production environment."
Ashland specialises in cellulosic- and polyvinylpolypyrrolidone- based food and beverage ingredients. The Aqualon and Blanose gums form part of a wider product portfolio, but are becoming increasingly important to Ashland with the rise in tortilla sales.
Ashland’s focus is driven by the growth in tortilla sales to $11 billion per year, surpassing other speciality breads to become one of the largest consumed breads in the United States.
The two gums are used in masa flour mixes. They improve water absorption and retention in tortilla dough, giving improved texture and shelf life.
Julie Masker, nutrition scientist, Ashland Specialty Ingredients, said: "The increase in water absorption creates a tortilla with improved texture and extended shelf life, which are critical advantages in a high-speed production environment."
Ashland specialises in cellulosic- and polyvinylpolypyrrolidone- based food and beverage ingredients. The Aqualon and Blanose gums form part of a wider product portfolio, but are becoming increasingly important to Ashland with the rise in tortilla sales.
