Guarcel® 302 is designed to replace cellulose gum commonly used in products such as instant beverages, hot cocoa mixes and other similar applications where suspension, mouthfeel and rapid hydration are required. Guarcel 302 will also provide a slight “cloud” to the finished product. Guarcel 302 shows protein reactivity when used at the suggested level of 0.15% to 0.25% (based on the finished product weight). Guarcel 302 has a clean flavor profile, a difference from other competing products.


  • Category
    Dry Mix, Hot Cocoa Mix, Functional Foods
  • Usage Level
    0.2% to 0.4%
  • Soluble
    Cold Water Soluble
  • Kosher
  • All Natural
  • GMO Status
  • Usage Level
  • 0.10-0.30% of the flour weight
    Enhances texture and increases batter viscosity in cake doughnuts
    Bakery, Doughnuts