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.
11/11/2015 - Wheat, gums, emulsifiers and oils may ease the transition to non-bioengineered products.
9/11/2015 - Versatile hydrocolloids solve a host of problems in a variety of applications.
12/3/2014 - Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.
11/25/2014 - Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.
9/29/2014 - Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.