Food Ingredient Solutions
Creating value through applications
knowledge, market insight, and a
powerful product portfolio
Ashland Specialty Ingredients is a world leader in cellulosic food ingredients. Our premium additives and
stabilizers enable healthier, tastier, and more convenient foods.
Ashland’s stabilizers and gums are recognized throughout the world for quality, consistency and performance.
These ingredients are derived from renewable, natural raw materials, and are produced in current Good
Manufacturing Practices (cGMP) facilities in the U.S., Europe, and Asia.
We do more than just manufacture -- our products are also supported by a global network of research and
application scientists and technically trained salespeople.
Since the 1950s, our solutions and expertise have enabled formulators to break new ground in food and
beverage performance.
The results are all around you:
• Reduced oil uptake in fried foods
• Gluten-free formulations for new-direction carbohydrates
• Enhanced mouthfeel in reduced sugar beverages
• Economical protein stabilization in acidified dairy products
• Reduced saturated fat in your diet with meat substitutes
• Enhanced moisture and shelf-life in bakery products
• Reduced milk fat with creamy mouthfeel in whipped
toppings
• Mouthfeel and thickening with excellent clarity in
beverages and syrups
AeroWhip™ and Klucel™
hydroxypropylcellulose
a
a a
a
Aqualon™, Bondwell™ and
Blanose™ cellulose gum
a a a a a
a a a
Aquasorb™ cellulose gum
a
a
Supercol™ guar gum
a
Water Binding
Thickener
Thermal Gelation
a a a a
a a
a a
a
a
a a a a a a a
Structure Enhancer
a a a a a
a
a
Stabilizer
a a
a a a a a a a a
a
Rheology Control
Mouthfeel
a
Benecel™ methylcellulose and
hydroxypropylmethylcellulose
Aquacel™ cellulose gum
Foam Promoter
Sauces and Savory Products
Prepared Foods
Pet Food
Function
Meat Alternatives
Meat
Desserts and Toppings
Dairy
Beverage
Bakery
Alcoholic Beverages
Application
a
a a a
a a
AeroWhip™ and Klucel™ HPC
Klucel hydroxypropylcellulose (HPC) is a unique hydrocolloid for
food applications. It is extremely surface-active and its low surface
and interfacial tensions in solution make it a premier whipping aid.
This property, combined with its “protective colloid” action, gives it
outstanding dual functionality in oil-in-water emulsions (stabilizer and
emulsifier) and in whipped products (stabilizer and whipping aid).
Several different viscosity grades are available.
Key Benefits
Alcoholic Beverages
Klucel products are both water- and alcohol-soluble and can be
used to thicken ready-to-drink cocktails for the desired mouthfeel.
Dairy
AeroWhip HPC is a specialty grade optimized for stabilizing dairy
and nondairy whipped toppings. For dairy whipping creams,
the amount of milk fat can be reduced significantly, leading to a
healthier and more cost-effective product with a creamy mouthfeel.
• Exceptional stiffness and stability
Desserts and Toppings
• Crisp, clean edges for decorators
In nondairy whipped toppings, AeroWhip HPC creates stiff foams,
increases overrun, and controls syneresis.
• Fast air incorporation
Klucel HPC makes strong, flexible films and is thermoplastic. The
film forming property of Klucel HPC makes excellent protective
coatings for candies and nuts.
• Resistant to melt and deformation
• Increased overrun
• Improved body and mouthfeel
• Prevents cracking and shrinking
• Reduced fat content and cost
Recommended Dosage Level by Application (wt%)
Klucel™ HPC
AeroWhip™ HPC
Whipped topping
powder
Whipped topping
Candy and Nut
Coating
Desserts and Toppings
Whipping cream
Low fat cream
Dairy
Ice cream
HPC Grade
EF
LF
JF
GF
620
630
Ready-To-Drink
Cocktails
Alcoholic
Beverages
1.0-3.02
1.0-3.02
1.0-3.02
0.2-1.0
0.2-1.0
Most recommended in bold.
1
As percentage of dry mix.
2
Klucel HPC is used in either water or alcohol based spray coating.
0.2-0.3
0.1-0.4
0.1-0.4
0.05-0.2
0.5-1.01
Benecel™ MC and HPMC
Benecel methylcellulose (MC) and hydroxypropylmethylcellulose
(HPMC) are versatile, multifunctional food gums. The polymeric
structure of these products, which is different from other cellulosics,
improves cohesion, texture and mouthfeel. They are unique
hydrocolloids because they reversibly gel at elevated temperatures.
Benecel MC and HPMC perform many functions in foods,
depending on type, grade, use level, and conditions. Among these
functions are thermal gelation, film formation, thickening, binding,
and water retention.
Several different viscosity grades are available.
Key Benefits
Bakery
In fillings, thermal gelation of Benecel MC and HPMC inhibits
moisture migration into pie crusts and prevents boil-out while
heating fruit bars and pocket dough products.
Benecel MC and HPMC stabilize dough and batter aeration to
improve volume in cakes and gluten free applications.
Dairy
Benecel MC and HPMC improves and stabilizes aeration in dairy
desserts and sherbets along with creating a firm yet creamy
structure to cream cheese.
Desserts and Toppings
• Exceptional binding
Small amounts of Benecel MC and HPMC significantly enhance
foam stability. This is particularly useful in stabilizing whipped
toppings and desserts.
• Reduces oil pick up
• Stabilizes filling during baking
• Texturizes warm sauces
Recommended Dosage Level by Application (wt%)
Meat Balls and
Patties
Meat
Extruded Fried
Meats and Seafood
Whipped Toppings
Mousses
Desserts and Toppings
Icings and Frostings
Frozen Dairy
Products
Cream Cheese
Reduced Egg in
Bakery Products
Pie and Pastry
Filling
Dairy
Pancake and Waffle
Batter
Gluten-Free
Products
Donut and Fried
Pastry
Cakes and Reduced
Fat Cakes
Bakery Cream
Bakery
Benecel™ MC /
HPMC Grade
0.1-0.3
0.2-0.3
0.2-0.8 0.2-0.4
A4M
A40M
0.2-0.6
0.2-0.6
0.1-0.4
0.3-0.6 0.5-1.0 0.3-0.6
A4C
0.2-0.6
A15
0.5-2.0 0.1-0.4
F4M
0.2-0.8
F450
0.2-0.6
0.2-0.5
0.1-0.4 0.2-0.8 0.2-0.5
F50
0.3-0.5
0.5-1.0
E15
E4M
0.2-0.4
0.2-0.5
0.2-0.5 0.1-0.4 0.2-0.8 0.2-0.5
K100LV
0.2-0.4
0.5-2.0
0.1-0.3
K4M
0.1-0.3
0.1-0.3
K35M
0.05-0.2
K200M
Most recommended in bold.
1
As percentage of dry mix.
Meat Alternatives
Sauces and Savory
Benecel MC and HPMC effectively bind food ingredients in meat
alternatives, allowing them to hold their shape and maintain a
meat-like texture in terms of appearance, integrity, firmness and
mouthfeel.
Benecel MC and HPMC add texture and viscosity to sauces through
a wide range of temperatures and reduces skin formation caused
by water evaporation.
Prepared Foods
HPMC and MC aid in shape retention of prepared foods through
various freeze, thaw and cooking processes.
For restructured fried foods, Benecel MC and HPMC reduce oil pick
up, bind ingredients, and retain product integrity.
For restructured fried foods, Benecel MC and HPMC not only reduce
oil pick up but become part of the product matrix binding all the
ingredients together during the frying process and reducing batter
blow out.
0.4-0.6
Tomato Pizza Sauce
Soups
Meat Glaze
Dry Mix Soup
0.2-1.0
Dry Mix Sauce
0.1-0.5
Cheese Sauce
Barbecue Sauce
0.3-0.8 0.1-0.5 0.2-2.0
Sauces and Savory Products
Potato Croquettes
French Fries
Extruded Onion
Rings
0.5-1.0
Cheese Croquettes
0.8-1.0
Prepared Foods
Batter for Deep-Fat
Frying
Vegetable Burgers
0.2-0.8 0.2-0.4
Meat Analogues
Sausages
Meat Nuggets/
Snacks
Meat
Alternatives
0.2-1.0
0.6-0.8 0.8-1.5
0.2-1.0
0.5-1.0
0.3-0.6
0.4-0.6
0.2-0.4
0.1-0.5
0.1-0.5
0.2-1.0
0.5-1.51
0.2-1.0
0.2-1.0
0.2-0.5
0.3-0.5
0.3-0.8
0.2-1.0
0.3-0.8
0.3-0.8
0.5-1.51 0.5-1.51 0.5 - 0.8 0.3-1.0
0.1-0.5
0.5-1.51
0.5-1.51
0.2-0.8
0.1-0.5
0.2-2.0
0.2-0.5
0.1-0.5
0.1-0.5
0.1-0.5
Aqualon™, Bondwell™ and Blanose™ CMC
Cellulose gum from Ashland Specialty Ingredients is widely used as
an cost-effective thickener and stabilizer in foods and beverages.
Besides modifying the behavior of water, cellulose gum is useful in
modifying flow, adding texture, and enhancing mouthfeel.
A wide range of cellulose gum grades with different viscosities,
molecular weights, degrees of substitution and particle sizes
are available and products can be customized to meet specific applications. Our global manufacturing base is designed for your
regional needs: Aqualon (US), Blanose (EU) and Bondwell (China).
Key Benefits
• Improved texture and mouthfeel
• Clear in solution
• Protein stabilization
• Water absorption and retention
• Pectin replacement
Alcoholic Beverages
Aquacel™ WS CMC is a specialty grade designed for stabilization of
tartrates (KHT) preventing wine crystals in white wine.
Ready-to-drink cocktails benefit from CMC’s ability to control
rheology in alcohol-based beverages and achieve the desired
mouthfeel.
Bakery
CMC has the capability for high water absorption and retention
in baked and un-baked dough creating bakery products with
improved texture, volume, and nut and fruit distribution. The
improved water retention means delayed staling, longer shelf-life
and crumb stabilization.
CMC is also used in various bakery fillings to achieve a desired level
of thickening ranging from fluid to creamy. CMC prevents phase
separation and controls syneresis within the filling itself and reduces
moisture migration into the dough.
Aquasorb CMC is a specialty grade designed for maximum water
holding in bakery and other applications
Beverages
CMC adds crystal-clear, pleasant, clean mouthfeel as it thickens any
beverages to the desired viscosity.
Recommended Dosage Level by Application (wt%)
7HOF
0.03-0.1
0.5-1.0
Instant Powder Drinks
Juice Beverages
Fruit Flavored Drinks
Concentrates/Squashes
Coffees and Teas
Chocolate Drinks
Soft Tortillas/Dry Masa Flour
Pita Bread, Pizza
Beverage
Pie Fillings
Muffins
Cakes
Cake Mixes
Bakery
Breads
White Wine
CMC Grade
9H7F2
9H4F
7H4F
7H3SF
7HF
Ready-To-Drink Cocktails
Alcoholic
Beverages
0.1-0.3 0.05-0.2 0.05-0.2
0.4-0.6
0.1-0.5
0.5-1.0
0.5-1.0
0.5-1.0
0.3-0.8
0.4-0.6
0.1-0.5
7LF
7MF
7M8SF
0.1-0.4
0.3-0.8
9M31F
0.1-0.4
12M31F
Aquasorb™
0.5-1.0 0.5-1.0 0.5-1.0 0.3-0.8
0.5-1.0
A-500
Aquacel™
40mg/L
WS
Most recommended in bold.
1
As percentage of dry mix.
2
Aqualon brand available only.
Fine and coarse particle size products are also available in most product types.
Particle size selections should be made based upon manufacturing process and final product requirements.
0.050.15
0.050.15
0.2-0.4 0.05-0.4 0.05-0.4 0.4-0.61
0.3-0.5
0.1-0.4
0.1-0.3
0.1-0.4
0.1-0.3
0.3-0.5
0.1-0.8
0.1-0.8
0.1-0.6
0.5-0.71
0.5-0.71
Aqualon™, Bondwell™ and Blanose™ CMC
Dairy
Desserts and Toppings
Not only does CMC provide the desired mouthfeel, it also stabilizes
low pH dairy beverages such as acidified milk drinks, milk, or juice
blends. The stabilizing nature of CMC allows it to prevent curling
separation of the dairy protein.
Frozen desserts like ice cream, benefit from the water binding
properties of CMC improving mouthfeel and controlling ice-crystal
formation. Toppings, like sauces and savory, benefit from economic
thickening and stabilization.
CMC is used in ice cream to control rheology of the continuous
phase. This helps with melt down, adds texture and protects
against heat shock and ice-crystal formation.
Recommended Dosage Level by Application (wt%)
CMC Grade
0.1-0.25 0.1-0.25
0.1-0.5
0.1-0.3
0.1-0.4
9H7F2
0.1-0.5
9H4F
7H4F
0.1-0.3
0.1-0.3
0.1-0.2
0.2-0.4 *0.1-0.3 0.05-0.1
0.1-0.5
7H3SF
0.1-0.25 0.1-0.25
0.1-0.5
7HF
0.2-0.4
0.1-0.2 0.2-0.4
0.1-0.5
7HOF
0.5-0.8
0.3-0.6
0.3 -0.5
7LF
0.1 -0.5
7MF
0.2-0.5
7M8SF
0.3-0.6
0.3-0.6
0.1-0.3
0.3-0.6
9M31F
12M31F
0.1-0.3
Aquasorb™ A-500
Aquacel™ WS
Most recommended in bold.
1
As percentage of dry mix.
2
Aqualon brand available only.
Fine and coarse particle size products are also available in most product types.
Particle size selections should be made based upon manufacturing process and final product requirements.
Water Ice/Ice Pops
Sherbet
Meringues
Marzipan
Marshmallow Topping
Icings
Chocolate Topping
Yogurt and Butter Milk Drinks
Spreadable Cheese
Desserts and Toppings
Soft Serve
Puddings
Ice Milk
Ice Cream
Cottage Cheese
Acidified Milk Drink
Dairy
0.1-0.5
0.1-0.5
Meat
Prepared Foods
Emulsified and frozen meats have improved yield, less phase
separation and less cracking as CMC binds the water in the product.
The water binding also acts as a releasing agent when peeling off
meat casings.
CMC hydrates quickly making it an ideal stabilizer for thickening in
dry mix preparations. For extruded snacks, it aids with extrusion
and improves breaking strength.
Pet Food
CMC is a cost-effective thickener and stabilizer in a wide variety of
sauces and savories that controls and reduces syneresis.
Sauces and Savory
CMC thickens the gravy, retards the softening of pellets in dry pet
food, improves extrusion and appearance of semi-moist pet food
and stabilizes the fat in canned pet food.
0.3-0.5
0.1-0.3
0.1-0.3
0.1-0.4
0.4-0.6 0.2-0.5
0.2-0.6 0.05-0.3 0.1-0.5
Table/Pancake Syrup
Salad Dressings
Pickle Relish
Mayonnaise
Ketchup
Fruit Preps and Jams
Barbecue Sauce
0.1-0.5
Cheese Sauce
Sauces and Savory Products
Instant Spice Mixes/Dips
Instant Hot Cereal
Instant Fried Noodles
Extruded Snacks
Prepared Foods
Soft, Semi-Moist Pet Food
Dry Pet Food
Canned Pet Food
Pet Food
Meat Casings
Frozen Fish
Emulsified Meat and Fish
Meat
0.05-0.3
0.5-1.01
0.1-0.51 0.5-1.01
0.5-1.0
0.3-0.6
0.3-0.6
0.1-0.51
0.2-0.6 0.3-0.8 0.1-0.4
1.0-2.0
0.2-0.6
0.5-1.0
0.1-0.5 0.5-0.8
0.1-0.5
0.4-0.8
0.3-0.5
1.0-2.0
0.3-0.5
0.5-1.0
0.8-1.5
1
0.5-1.0
0.2-0.5
0.4-0.8
0.5-1.0
0.5-1.0
0.3-0.5 0.5-1.0
0.5-1.0
0.4-0.8
Supercol™ guar gum
Bakery
When it comes to guar, Ashland manufactures the highest
quality guar available for viscosity build. Our Supercol guar gum
is processed in the U.S. for high purity, low odor, and low flavor.
Broadly used in bakery, dairy, and pet food applications, Supercol
guar gum is the choice for companies that want to control costs
while increasing quality.
For pie fillings guar is adaptable to any method of processing
allowing full flavor to come through with good body and eye appeal.
For tortilla manufacturing retardation of a product’s cracking
tendency and reduction of dough stiffness is important. Guar solves
the problems and enables improved machining quality.
Several different viscosity grades are available.
Beverages
Key Benefits
• Very low odor
Guar improves mouthfeel and prolongs suspension time of fruit
particles all with minimal flavor contribution.
• Very low flavor
Dairy
• Economical
In ice cream, guar enables rapid dispersion, along with good
uniformity and body. In cheese products guar prevents syneresis,
improves shelf life, and enables better distribution of particles.
• Quick viscosity build
Recommended Dosage Level by Application (wt%)
Most recommended in bold.
1
As percentage of dry mix.
Cold-Pack Cheese
0.2-0.6
0.3-0.5
0.1-0.3
0.01-0.1
0.1-0.4
0.4-0.6
0.01-0.1
0.1-0.3
0.2-0.6
0.2-0.4
0.1-0.3
Ice Cream
Cheese Spread
0.4-0.61
Cream Cheese
Cheese Sauce
0.01-0.1
Cottage Cheese
Instant Powder Drinks
0.1-0.4
Dairy
Beverages
Beverages
Soft Tortillas/Dry Masa Flour
Supercol™ guar
gum Grade
U
US
GF
G2-S
K-1
Pie Fillings
Bakery
0.3-0.4
0.1-0.4
0.1-0.3
0.2-0.4
0.1-0.25
Desserts and Toppings
Prepared Foods
Guar enables rapid cold-water hydration and easy of incorporation
of overrun for icings and frosting.
Guar eliminates the need for boiling in instant mixes, adds
viscosity, increases moisture retention and improves shelf-life.
For noodles it enables more elastic properties and aids in dough
handling. In soups it improves mouthfeel and suspension of meat
and vegetable pieces.
Meat
For canned meat guar immobilizes the free water. It also helps
with improvement of flow rate during stuffing casing and product
firmness and increased viscosity in encased products.
For sauces and savory, guar helps with maintaining a uniform body,
water retention and heat-cold resistance.
0.2-0.5
0.3-0.6
0.1-0.3
0.2-0.4
0.5-0.81
0.2-0.4
0.5-0.8
Soups
0.5-1.01
Mustard
0.3-0.6
Barbecue Sauce
0.1-0.3
Instant Soup Mixes
Canned Meat
0.1-0.3
Sauces and Savory Products
Instant Noodles
Icings
0.3-0.6
Prepared Foods
Instant Dressings and Dips
Frostings
Pet Food
Doughnut Manufacturing
Meat
Canned Pet Food
Guar stabilizes meat and vegetable chunks in pet food.
Gravies
Pet Food
Desserts and Toppings
Sauces and Savory
0.1-0.2
0.4-0.9
1
0.1-0.3
0.3-0.6
0.3-0.6
0.5-1.0
0.2-0.5
0.2-0.4
0.2-0.4
0.2-0.4
0.3-0.6
0.3-0.6
0.2-0.5
0.2-0.4
0.1-0.2
Regulatory Information
HPC Regulatory
Klucel and AeroWhip HPC comply with the requirements of the
U.S. Food and Drug Administration for direct additives to food
for human consumption, as specified in the Code of Federal
regulations, Title 21, Part 172.870 and the monograph requirements
for hydroxypropylcellulose in the Food Chemicals Codex and JECFA,
current editions. Klucel and AeroWhip HPC also conforms to the
purity criteria of E463 as mentioned in the Annex of EC directive
98/86/EC and amendments, and conforms to Japan’s MHLW
Ordinance No. 131 and Ordinance amendment No. 23 adding HPC
[No. 255].
HPC Labeling
Common label declarations include hydroxypropylcellulose and
E463.
MC and HPMC Regulatory Status
Benecel MC complies with the requirements of the U.S. Food
and Drug Administration for use in foods as specified in the U.S.
Code of Federal Regulations, Title 21, Part 182.1480, “Substances
Generally Recognized as Safe” (GRAS). Benecel HPMC complies
with the requirements of the U.S. Food and Drug Administration
for direct addition to foods as specified in the U.S. Code of Federal
Regulations, Title 21, Part 172.874. Benecel MC and HPMC comply
with the monograph requirements set forth in the Food Chemicals
Codex and JECFA, current editions. Benecel MC and HPMC also
comply with the purity criteria of E461 and E464, respectively,
as mentioned in the Annex of EC directive 98/86/EC and
amendments.
MC and HPMC Labeling
Common label declarations include methylcellulose, E461, and
hydroxypropylmethylcellulose, E464.
CMC Regulatory Status
Aqualon, and Blanose and Bondwell CMC F-suffix A types cellulose
gum comply with the requirements of the U.S. Code of Federal
Regulations, Title 21 section 182.1745, “Substances Generally
Recognized as Safe” (GRAS) for use in foods and meets the
monograph requirements set forth in the Food Chemicals Codex
and JECFA, current editions. Cellulose gum also conforms to the
purity criteria of E466 as mentioned in the Annex of EC directive
98/86/EC and amendments. An ADI (acceptable daily intake) of “not
specified” has been allocated by the Scientific Committee of the EU
and the Joint FAO/WHO Expert Committee on Food Additives.
Specific Bondwell grades from Jiangmen also comply with local
Chinese and other AP standards. Both 95% and 99.5% purity grades
are available. Please contact your local sales representative for more
information.
CMC Labeling
“Cellulose Gum”, accepted as a common or usual name for purified
sodium carboxymethylcellulose, may be used in food label
ingredient statements. Common label declarations include cellulose
gum, CMC and E466.
Guar Gum Regulatory Status
SUPERCOL guar gum complies with the monograph requirements
for guar gum in the Food Chemicals Codex and JECFA, current
editions. Supercol guar gum also conforms to the purity criteria
of E412 as mentioned in the Annex of EC directive 98/86/EC and
amendments. It is affirmed as Generally Recognized as Safe (GRAS)
for direct addition to human food and is in compliance with the
requirements of the U.S. Food and Drug Administration as specified
in the Code of Federal Regulations, Title 21, Section 184.1339,
subject to the limitations and requirements therein.
Guar Gum Labeling
Common label declarations include guar gum.
Global Headquarters
Ashland Inc.
50 East RiverCenter Blvd.
P.O. Box 391
Covington, KY 41012-0391 U.S.A.
Tel: +1 859 815 3333
Ashland Specialty Ingredients
8145 Blazer Drive
Wilmington, DE 19808 U.S.A.
Tel: +1 877 546 2782
Regional Centers
Europe — Switzerland
Tel: +41 52 560 55 00
Fax: +41 52 560 55 99
Asia Pacific — Singapore
Tel.: +65 6775 5366
Fax: +65 6776 9690
Nanjing Technical Center
Tel.: +86 025 83520888
food@ashland.com
ashland.com/food+beverage
® Registered trademark, Ashland or its subsidiaries, registered in various countries
™ Trademark, Ashland or its subsidiaries, registered in various countries
©2010, 2011, 2013, Ashland
PC-10238.5
All statements, information and data presented herein are
believed to be accurate and reliable, but are not to be taken
as a guarantee, an express warranty, or an implied warranty
of merchantability or fitness for a particular purpose, or
representation, express or implied, for which Ashland Inc.
and its subsidiaries assume legal responsibility.