Ashland to Introduce Innovative Technologies at Food Ingredients Europe 2009 Event
New patent-pending technologies for easy dispersion and rapid hydration of cellulosic polymers will also be featured. AAFI, a world leader in cellulosic food ingredients, will showcase Aqualon and Blanose cellulose gum.
19 Oct 2009 --- New ingredients to improve mouthfeel, dairy protein stabilization, thermal gelation and flavor encapsulation will be introduced by Ashland Aqualon Functional Ingredients (AAFI) at the Food Ingredients Europe 2009 expo, Nov. 17-19. AAFI, a commercial unit of Ashland Inc., will introduce these product innovations and highlight its food ingredients expertise during the show at stand 9B80.
New patent-pending technologies for easy dispersion and rapid hydration of cellulosic polymers will also be featured. AAFI, a world leader in cellulosic food ingredients, will showcase Aqualon and Blanose cellulose gum (CMC), Benecel methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), Klucel and AeroWhip hydroxypropylcellulose (HPC), and Supercol guar gum.
Ashland Aqualon Functional Ingredients is a leading producer of cellulose ethers worldwide and the world’s only producer of refined wood rosin. It provides specialty additives and functional ingredients that manage the physical properties of aqueous and non-aqueous systems. Many of its products – used in construction, food, personal care, pharmaceuticals, oil field production and paints – are derived from renewable and natural raw materials and perform in a wide variety of applications.
