“Free from” is a major trend and many consumers want to cut things like gluten from their diets. But gluten is the most important protein group in baked goods and it comprises about 80% of the total protein in flour. When flour containing gluten is mixed with water the protein hydrates, forming a continuous network of fibers. This provides the dough with the strength and elasticity it needs to withstand cooking. That sounds like a lot of responsibility.

So, what happens when you stop using those gluten-laden flours? You get dense, flat, and unappealing baked goods. That’s where we come in.

KELTROL® Advanced Performance Xanthan Gum brings back these key missing properties in gluten-free products. So, put some fluff and structure back in your dough and consumers can enjoy gluten-free baked goods without sacrificing pleasure.



NUTRAVA® Citrus Fiber

  • Supports dietary fiber intake
  • Supports soft texture with neutral taste
  • Supports development of dough
  • Maintains freshness over shelf-life
  • Increases yield due to high water-binding

Discover the latest bakery innovation trends, insights and more!

Our Products

Product Type Function
KELTROL® Xanthan Gum Learn more
  • Structuring
  • Hydration
  • Viscosity
  • Emulsion
  • Air Cell Retention