Functions of Gums
Is your flan a flop? Are you having separation problems with your sauce? Ever wonder what solves these problems? Gums do! Gum Technology is constantly looking for new and unique ways to solve your dilemmas. Below are just some of the many functions of Gum Technology’s stabilizers.
Stabilizer Characteristics
- Add cling (to marinades, glazes, seasonings)
- Add fiber
- Add mouthfeel
- Bind formed foods
- Clarifying agent
- Control bloom
- Control crystallization and freeze/thaw problems
- Control foam
- Control phase separation
- Control viscosity
- Control overrun
- Create bulk
- Create formed foods
- Create Kosher gel desserts
- Create texture
- Enhance pliability
- Enhance spreadability
- Extend shelf life (retain moisture)
- Form films (to create oil barriers, prevent bleeding into layers)
- Form gels
- Improve adhesion
- Improve crumb structure
- Improve volume
- Increase flexibility
- Maintain color uniformity
- Prevent side burst in tortillas
- Prevent synerisis (watering out)
- Processing aid
- Reduce calories
- Reduce migration
- Reduce staling
- Reduce tackiness
- Replace fat
- Retard crystal growth
- Shape retention
- Stabilize emulsions
- Suspend particulate matter
- Thicken
