Hydrocolloids / Gums
Because they contribute structure, hydrocolloids and food gums play a big role in preparation of gluten-free foods. And they have more conventional use as icing stabilizers. Recent supply difficulties with guar, however, have forced formulators to seek alternatives.
8/21/2013 - Formulations
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Here’s what every bakery formulator must know about food gums, their sources and their supply situations.
4/1/2013 - Formulations
Although some food gums face uncertain supply and price problems, a host of new blends — and reliable stalwarts — now answer the call.