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.
12/3/2014 - Formulations
Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.
10/1/2014 - Formulations
Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
9/10/2014 - Formulations
Know your gums to know their best applications, say experts from Gum Technology.