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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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.

Water icing applications

- Glazes and water icings have many purposes in the baking world.

Naturally non-G.M.O.

- 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.
Hidden Fiber