gums

Items Tagged with 'gums'

ARTICLES

Starches, Flours, and Gums Go Big

New sources for starches, gums, and flours

Gerrie Bouchard

May 25, 2018

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Traditional sources for starches, gums, and flours are experiencing a shift in focus as the industry seeks new ingredients to satisfy consumers. As interest in healthier products, increased protein composition, and cleaner labels increases, natural ingredients and gluten-free options are in high demand.

Global Confections Market

In 2014, global retail value sales of confectionery reached an all-time high of US$198 billion according to Euromonitor International’s newly published data.

Lauren Bandy, Food Analyst, Euromonitor International

August 1, 2014

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In 2014, global retail value sales of confectionery reached an all-time high of US$198 billion according to Euromonitor International’s newly published data, an increase of nearly $4 billion over 2013.

Penford Completes Gum Technology Purchase

Penford Corporation announced it has completed the acquisition of Gum Technology Corporation.

April 9, 2014

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Gum Technology will continue to offer a range of gums and other hydrocolloids throughout North America and Asia.

Abstracts

Gum Binder, Bakery Inclusions

TIC Gums’ Add-Here CSA is a binder and film former that will hold inclusions like sesame or poppy seeds to baked goods.

July 29, 2013

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TIC Gums will take the idea of “cling” to a new level.

Gum-starch Solutions

Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.

April 17, 2013

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Gum Technology Corp.’s Coyote Brand GumPlete leverages the best attributes of gums and starches to create a stabilizing system that reduces overall hydrocolloid use; helps maintain system integrity; and creates a cleaner flavor release with enhanced mouthfeel.

Formulating with Fibers for Fitness and Functionality

June 1, 2010

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The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.