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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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Naturally non-GMO

- Wheat, gums, emulsifiers and oils may ease the transition to non-bioengineered products.

Gums keep baked goods together

- Versatile hydrocolloids solve a host of problems in a variety of applications.

Exploring gums and hydrocolloids part 5

- Multi-functional cellulose gums boast stable pricing and dependable availability, say experts from Ashland Specialty Ingredients.

Exploring gums and hydrocolloids part 4

- Great for gluten-free products, gums are getting more overall use in baked foods, say experts from TIC Gums.

Exploring gums and hydrocolloids part 2

- Cellulose gums prove functional in gluten-free baked foods, says expert from J. Rettenmaier.
Hidden Fiber