Press Releases & Ads
Energize your mind at Supply Side West booth #23054
(October 2011- Las Vegas, Nevada) Visit Gum Technology’s booth at the Supply Side West trade show and learn how gums improve texture and mouthfeel in functional foods. The show, held October 10-14, is at the Venetian & Sands Expo in Las Vegas, NV USA.
In functional beverages, gums help create mouthfeel and suspension, specifically for when taking out fats or sugars, or adding insoluble ingredients. Gums also help with protein protection and help with binding in nutritional bars, particularly when the amount of sugars (syrups) usually used is reduced. In baked goods, gums help with moisture retention and increase shelf life.
When you sit down with Gum Technology, you will be treated to a “Balls of Energy” beverage. Imagine a drink with a liquid layer on the bottom, followed by a distinctly separate layer of Coyote Brand® Bar Gum. Within this distinct gum layer float “Balls of Energy” made with a splash of the popular 5-hour Energy drink in Pomegranate flavor. Topping this is a final layer of liquid. When this one of a kind beverage goes down your throat, it will be sure to energize your mind and fill it with all the possibilities gums offer functional food formulators.
Click here for a PDF of our Gums in Functional Foods flier.
Gums in Functional Foods
(September 2011- Tucson, Arizona) Gums contribute to the creation of healthier drinks and nutritional bars. In beverages, gums create mouthfeel and suspension, specifically for when taking out fats or sugars or adding insoluble ingredients. They also help with protein protection. In nutritional bars, gums help with binding, particularly when the amount of sugars (syrups) usually used is reduced. Gums also help with moisture retention and increase shelf life, which prevent bar breakage.
In beverages, Tara gum adds viscosity, suspension, and mouthfeel. Typical usage levels are between 0.10 -0.25%. A galactomannan, Tara gum is a natural hydrocolloid obtained from the endosperm of Tara tree seeds, which are native to the Peruvian Andes. Blends of Tara gum and certain other hydrocolliods are synergistic. For example, Tara gum and a specific Carrageenan (Coyote Brand® Stabilizer CT-0109) can help provide a silky mouthfeel which is excellent for dairy based beverages. In an acidified beverage, a pectin and Tara gum blend at 0.7% helps to protect the protein from denaturing in the low pH solution. This blend, called Coyote Brand® Stabilizer PT-1110, helps stabilize the proteins while providing a creamy mouthfeel and suspension.
A great creamy fat mimic for reduced calorie smoothies is Coyote Brand® XC-0508. This blend adds viscosity, suspension, and texture to the smoothie while providing an instant smooth, creamy mouthfeel. It’s cold soluble and protein reactive.
When creating a vitamin and antioxidant rich nutritional drink, a blend of Xanthan, Gum Arabic, and Carrageenan (Coyote Brand® XAC-0810) emulsifies and suspends the ingredients while also adding a creamy mouthfeel. In instant protein drinks, a blend of Xanthan and Carrageenan (Coyote Brand® XC-0409) provides texture and suspension that allows for fast hydration, while creating a creamy mouthfeel.
The gums that are most functional in nutrition bars include blends of Fenugreek Gum, Konjac, Xanthan Gum, and Oat Fiber. Fenugreek Gum is a galactomannan that is extracted from the seeds of the fenugreek plant, Trigonella Foenum-Graecum. It helps nutritional bars retain moisture (which helps prevent staling) and is typically used at levels of 0.05 – 0.25%. As an added bonus, Fenugreek contains 85% total dietary fiber. It is often used in the nutraceutical industry as a functional ingredient. In energy drinks, a blend of Fenugreek Gum and Konjac (Coyote Brand® Fenujac) provides viscosity while improving mouthfeel.
Konjac is a glucomannan that comes from the tubers of the “Elephant Yam” (Amorphophallus Konjac). It helps to retain moisture and to bind the ingredients in nutritional bars together. It is used at levels of 0.10-0.50%. It contains 85-95% soluble dietary fiber. It has been used in Asia for thousands of years for health and wellness, such as reducing glycemic index and cholesterol. It is now on the NOP list for approved products to be used in organic applications.
For low sugar nutritional bars, a popular gum blend often utilized is Coyote Brand Stabilizer KX-BS. It helps bind all the ingredients together and adds texture and improves moisture retention.
In high fiber nutritional bars, a blend of Gum Arabic, Cellulose Gel, and Oat Fiber help add extra fiber to the formula while also having the added benefit of binding all the ingredients together.
Common problems in formulating bars include poor texture, staling, poor structure, and gluten intolerance issues. Specific gum blends work synergistically together to create specific desired textures, to retain moisture and slow starch retrogradation, to recreate elasticity and provide structure in Gluten Free baked goods, and to create specific a desired pliability.
Gum Technology Launches Culinary Scholarship (Application Deadline is November 1, 2011)
(August 23, 2011- Tucson, Arizona) Funded by Gum Technology Corporation, the Research Chefs Foundation-Gum Technology Hydrocolloids Culinology® Scholarship will provide financial assistance in the form of a $4,000 scholarship for qualified individuals who exhibit a demonstrated interest in the application of gums, starches, and gum-starch blends in developing food products. Culinology® is the blending of culinary arts and the science of food.
This scholarship is provided by Allen Freed, who founded Gum Technology in 1981. Freed created Gum Technology after he repeatedly saw the need for stabilization in products that he was working on as a food consultant. By giving back to the Research Chefs Foundation, companies like Gum Technology have the opportunity to positively impact the future for Culinology professionals and product development.
Freed says, "We believe in the Research Chefs Association (RCA) and its mission, and we are looking towards a future where there is increased participation and contributions from research chefs to the food industry. We at Gum Technology have felt rewarded from our participation in the RCA and want to give something back. We also feel that the freshest ideas will come from our youth and people without preconceived notions about how hydrocolloids work. Chefs and students seem to come up with the most radical, new ideas, and we want to help encourage that behavior."
For more information, please visit: http://www.culinology.com/scholarship-opportunities
Click here for the Scholarship Application (Deadline November 1, 2011)
Six New GumPlete™ Stabilizing Systems Developed. Learn More at the IFT
(June 12, 2011- New Orleans, LA) Visit with Gum Technology at IFT booth # 3947 and learn about our complete stabilizing systems that reduce overall hydrocolloid usage levels without masking flavor. The new GumPlete™ systems are carefully formulated blends of gums and starches.
Sauce Stabilizer: GumPlete™ SXG-SC-304 provides instant cold viscosity, suspension, and mouthfeel. It improves freeze/thaw stability and provides a creamy and smooth texture in reduced fat sour cream dips.
Low Fat Dressing Stabilizer: GumPlete™ SXG-CF-305 provides instant viscosity and texture in sweet & savory sauces. It is cold soluble and is stable in a wide range of pH and temperatures.
Stop Sugar Bloom in Icings: GumPlete™ SCC-CN-301 creates viscosity, holds aeration, and provides texture with a smooth mouthfeel. It also improves freeze/thaw stability.
Create Great Texture in Gluten Free Baked Goods: GumPlete™ SXG-GF-205 was specifically designed for gluten free applications. It can save up to 20% of costs vs. starch alone in certain applications. Mix it with your favorite gluten free flours and create baked goods with excellent texture and mouthfeel. It also provides even suspension in the batter, creating a very consistent product.
Dairy Beverage Stabilizer: GumPlete™ SC-BD-206 is a perfectly balanced stabilizing system that provides good suspension and prevents separation in dairy and protein based beverages. It helps reduce the overall cost, while maintaining a great mouthfeel and creamy texture.
Yogurt Protection: GumPlete™ SCP-DY-207 is ideal in cultured dairy products such as yogurts. It helps to protect proteins and reduces syneresis. The gums in the system help prevent the grainy texture found in many yogurts.
Click here for a PDF of the new GumPlete systems
Eight New Tara Gum Blend Systems Developed
(May 2011- Tucson, Arizona) Over eight new gum systems incorporating the synergies between Tara Gum and other gums were developed in the Gum Technology laboratory. The new blends problem solve for products ranging from pastas to fruit fillings.
Structured Pastas: Coyote Brand® Stabilizer TACX-0720 provides structure and bite and creates strong elastic gels. It also helps to reduce syneresis and extends shelf life in fresh pasta.
Dairy Pasta Filling: Coyote Brand® Stabilizer PKT-0106 provides protein stabilization and creamy mouthfeel. It also hlpes to bind moisture and improve freeze/thaw stability.
Acidified Protein Beverages: Coyote Brand® Stabilizer PT-1110 helps to stabilize proteins while providing a creamy mouthfeel and suspension.
Dry Mixes for Whipped Desserts: Coyote Brand® Stabilizer CXT-0214 provides excellent body and creamy mouthfeel. It is great in instant dry mixes where aeration is desired, such as mousse, whipped toppings, and other low fat dairy based dessert mixes.
Frozen Novelties: A cost effective Tara gum and Guar gum combination, Coyote Brand® Stabilizer TG-1110 helps to control ice crystal formation and reduces the impact of freeze/thaw cycles. It also provides a silky and creamy mouthfeel.
Ideal Ice Creams: Coyote Brand® GumPlete™ STG-FD-202 provides a rich and creamy texture and is particularly effective in frozen applications, such as ice creams and other frozen novelties, where it controls ice crystal growth and melting properties.
Cream & Pudding Stabilizer: GumPlete™ STC-DC-301 provides texture and smooth mouthfeel in applications such as cook up puddings, pastry creams, and reduced sugar or reduced fat desserts.
Fixing Fruit Fillings: Improve fruit fillings with Coyote Brand® GumPlete™ ST-FF-301. This complete Tara gum and starch system binds moisture in fruit fillings, thus preventing moisture absorption into the crust. The system forms a short texture and keeps fillings from becoming too molten during heating, which prevents it from melting and then boiling out. It also can be used for fruit variegates in yogurts and ice creams.
Click here for a PDF of the new Tara gum blends
You Complete Me! New GumPlete™ Stabilizing Systems Developed
(April 2011- Tucson, Arizona) Utilize the best attributes of both gums and starches. Gum Technology’s complete Coyote Brand® GumPlete™ stabilizing systems reduce overall hydrocolloid usage levels, help maintain system integrity, and create a cleaner flavor release with great mouthfeel. The new systems work synergistically to create specific functionalities and textures, while also providing cost effective problem solving solutions. There are many variables to take into consideration to ensure that both the gums and starches achieve their full functionality. Coyote Brand GumPlete™ systems are designed so that the starch and gums work synergistically with each other, rather than compete with one another.
Click here for a PDF of the GumPlete flier
Acacia Blend Does More Than Emulsify
(March 12, 2011- Tucson, Arizona) Gum Technology created a synergistic Gum Arabic blend that both emulsifies and provides viscosity. Coyote Brand® Stabilizer XAC-0810 produces a creamy and smooth texture with great flow properties. Originally created as a Tragacanth and PGA replacement, its use in low pH and high solid applications helps keep emulsions together during freeze/thaw cycles.
Gum Technology Wins Silver for Third Year in a Row!
(March 13, 2011- Tucson, Arizona). Gum Technology was ranked by Food Processing magazine as a Silver Award Winner for the third year in a row in the category of Gums & Hydrocolloids! This year the Reader's Choice survey generated a 71% increase in the number of reader votes received compared to 2010.
The results came from an unaided recall survey, where no supplier names were suggested. Readers entered in the names of their favorite ingredient suppliers. The online survey was emailed to a subset of Food Processing's. These e-mail recipients represented all categories of the food and beverage industry and were from companies of all sizes.
Experience the Gum Technology Buzz at RCA Booth 311
(March 3, 2011- Tucson, Arizona) Visit Gum Technology at booth #311 at the Research Chefs Association’s Culinology Expo on Friday, March 4th in Atlanta, Georgia USA. Have fun with gums and be sure to try a sample of our new ball shaped, molecular gastronomy creations, which incorporate an inventive blend of gums, fun textures, and buzz worthy ingredients. Gum Technology is proud to be a Gold Sponsor of the RCA and we look forward to seeing you at the show.
New Sustainable Coyote Brand® Tara Gum
(February 2011- Tucson, Arizona) Gum Technology has a new superior grade of Tara Gum available. Coyote Brand® Tara Gum is more easily dispersible than other Tara gums and has a lower bacterial load compared to other Tara Gums sold in the industry. Coyote Brand® Tara Gum is also more consistent from batch to batch due to modern, innovative continuous processing methods. Tara gum is a natural hydrocolloid obtained by a mechanical process from the endosperm of Tara tree seeds. It is native to the Peruvian Andes and the harvest of the wild Tara pods is a source of income for many indigenous people and communities in the area. Tara gum is often used as a replacement for Locust Bean Gum and is widely used in dairy applications, baked goods, beverages, fruit fillings, and frozen products.
To see a PDF of the Tara Gum flier, click here
Gum Technology Ads
You may recognize the ads below that have appeared in many food industry publications across the years.
