Why not use only one gum? In some cases this works but not all gums are created equal. While one gum might perform a specific task on its own, when blended with another gum or series of gums they work synergistically to do something completely different than any single gum could accomplish alone.
Since some products require several different textural aspects, we blend two or more gums to create the right combination for a specific application. Our lab works closely with each customer to provide the right blend for their project.
Coyote Brand Stabilizer ST-101’s blend of xanthan and guar works synergistically allowing it to be used at about half the concentration of straight xanthan. In bread, Stabilizer ST-101 adds cell structure and increases dough pliability, as well as freeze/thaw stability.
Stabilizer XAC-0810 works well as an all natural gum tragacanth replacement due to the scarcity of good quality gum tragacanth. It is ideal for when an emulsifier or thickening agent is needed and to add cell structure in baked goods. Typical usage levels range from 0.20 - 1.0% and the cost per pound is lower than gum tragacanth. Stabilizer XAC-0810 works well in icings, sauces, salsas, dressings, and retorted products.
Countless blends have been developed for many different applications. Gum Technology can develop a blend specifically for your product, or we can reference our technical database to find an existing gum blend that will work best for your application.
Some of the blends include:
Coyote Brand CCX Cake Blend
Coyote Brand CKX-Fat Replacer
Coyote Brand Fenuxan
Coyote Brand Fiber Blend ACO
Coyote Brand Stabilizer CKLX-MS
Coyote Brand Stabilizer CT-D100
Coyote Brand Stabilizer DS-101
Coyote Brand Stabilixer KS-Flan
Coyote Brand Stabilizer ST-101
Coyote Brand Stabilizer TC-T
Coyote Brand Stabilizer XAC-0810