The solution lies in creating gum blends that utilize the synergies between various gums. These stabilizing systems maintain the functionality of individual gums, while using less of each individual component. Blends can balance the properties of each gum to meet the needs of the end product.
“Gums have unique properties and functionalities, necessary in a variety of applications,” says Joshua Brooks, vice president of sales for Gum Technology Corporation. “Locust bean gum, for example, with its ability to bind water, is effective in reducing ice crystallization in frozen foods, extending shelflife and resulting in a more appealing product.” Locust bean gum is unique in that it reacts synergistically with other gums. Combined with carrageenan, locust bean gum prevents syneresis and provides the perfect gel structure for shelf-stable gel desserts. Agar is unique in that it has a high melting temperature. Aida Prenzno, director of R&D for Gum Technology, indicates that agar gels will melt at 85°-90°C. “This would be the gum for a cake icing or donut glaze, since it will not easily thermo reverse or crack.”