Ashland Highlights Role for Cellulose Gums for Improved Texture in Tortillas
17 Sep 2013 --- Tortilla makers are rolling up record sales as the ethnic flatbread once considered a Hispanic specialty item now finds itself firmly entrenched in America’s increasingly diverse diet. At a whopping $11 billion per year, tortilla sales in the U.S. have surpassed other ethnic and specialty bread items, including bagels, croissants, muffins and pita breads.
That explosive growth has led to a baker’s dozen of opportunities for food ingredients suppliers such as Ashland Specialty Ingredients, a commercial unit of Ashland Inc. (NYSE: ASH). Its Aqualon™ and Blanose cellulose gums are used in masa flour mixes to improve water absorption and retention in tortilla dough, both cooked and uncooked. Masa flour is sold for home, restaurant, and commercial production of tortillas and other masa-based products.
“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,” explains Julie Masker, nutrition scientist, Ashland Specialty Ingredients.
This year, the International Bakery Industry Exposition in Las Vegas, Nev., Oct. 6–9, is once again joining forces with the Tortilla Industry Association to provide greater access to new suppliers, new ideas and networking opportunities. Experts from Ashland Specialty Ingredients, a commercial unit of Ashland Inc., will be on hand at the Mitsubishi International Food Ingredients booth to share their latest grades of cellulose gums developed for increased rollability specifically for corn tortillas.
