Technical / White Paper
Xanthan Gum in gluten-free bread
Nowadays, gluten-free claims are no longer just attracting the attention of people suffering from coeliac disease. A growing number of health-conscious people believe gluten to be fundamentally unhealthy and avoid it too.
To cater this trend, gluten-free producers need to overcome many technological hurdles such as dense and crumbly texture, inferior taste and reduced shelf life.
Jungbunzlauer offers non-GMO and vegan xanthan gum as a solution to these challenges making xanthan gum a multifunctional ingredient to replace the gluten network.
