NEW ORLEANS — Penford Food Ingredients introduced two new GumPlete systems, one for gluten-free baked foods and the other for instant beverage products, March 26 at the Research Chefs Association’s annual Culinology event in New Orleans.
The GumPlete GF 101 system, a blend of starches and gums, improves texture in such gluten-free applications as bread, cookies, muffins and cakes, according to Penford Food Ingredients, based in Centennial, Colo., and now part of Ingredion, Inc. The GumPlete GF 101 system improves freeze/thaw stability, reduces moisture migration and is non-bioengineered/non-G.M.O.
The GumPlete BV 111 system provides viscosity and suspension to instant beverages such as meal replacement drinks and smoothies, according to the company. The blend of modified food starch and gums imparts a creamy texture and increases fiber content. The GumPlete BV 111 system is non-bioengineered/non-G.M.O.
“Using a synergistic blend of starches and gums can improve texture more effectively than an individual gum or starch could do independently,” said John Randall, president of Penford Food Ingredients. “Companies are combining gums and starches for maximum functionality. Using a single-source supplier reduces the possibility of over stabilization, or in some cases, the chance of gum and starches competing against each other instead of working together.”
