A recent sensory study tackled the flavor and taste challenges ice cream developers face when using guar gum. The study on the use of Caragum® 200 FF, a blend including our GuarNT® USA Flavor Free 5000, in vanilla ice cream highlights the product’s ability to offer a clean, neutral flavor palette for delicately flavored food products.
Up against the often fluctuating and frequently increasing vanilla prices, formulators can now reduce the amount of vanilla flavoring they are using in delicately flavored applications that previously used standard guar, or a blend that included standard guar. Formulators are able to achieve cost savings while maintaining flavor, texture and stability.
Inside this white paper: