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.
3/13/2017 - ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’
9/27/2016 - Icings and glazes depend on gums to function properly.
9/20/2016 - Glazes and water icings have many purposes in the baking world.
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.