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.

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How to pick the proper gum or hydrocolloid for a formulation

- When correctly applied, these ingredients can modify texture and provide stability for baked foods.

The 'flavor' of texture

- The right texture will enhance the consumer’s perception of taste.

The shelf life balancing act

- Increasing the shelf life of baked goods involves considering more than just time.

Images from BakingTech 2017

- ASB BakingTech 2017 puts industry diversity to work to create a dynamic ‘Best Week in Baking.’

How hydrocolloids aid stability

- Icings and glazes depend on gums to function properly.
Hidden Fiber