Items Tagged with 'gums'

ARTICLES

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Starches, Flours, and Gums Go Big

New sources for starches, gums, and flours
Gerrie bouchard
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.
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tic gum building
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.
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desert, coffee, sugar, coconut sugar

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.
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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.  


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