Hydrocolloids - Gums

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.

showing 1-12 of 12 articles

Hydrocolloids and the real world, part 1

With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.

Food gums 101

Here’s what every bakery formulator must know about food gums, their sources and their supply situations.

New gums are settling in

Although some food gums face uncertain supply and price problems, a host of new blends — and reliable stalwarts — now answer the call.
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