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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.

showing 1-14 of 14 articles

Exploring gums and hydrocolloids, part 1

Formulations
Know your gums to know their best applications, say experts from Gum Technology.

Gluten-free functionality

Formulations
TIC Gums’ new line of products can bring back what gluten takes with it.

Hydrocolloids and the real world, part 1

Formulations
With some bakery-friendly gums in short supply, here’s practical advice on where to go from here.
Food gums 101
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