Press Releases & Ads
Relax and Unwind at SupplySide West booth #23065
(November 5-9, 2012- Las Vegas, Nevada) We invite you to come sit down and have a glass of wine at our SupplySide West booth. With over 12,000 estimated attendees and 1,500+ booths, SupplySide West 2012 brings together the suppliers and buyers that drive the dietary supplement, food, beverage, personal care and cosmetic marketplace. Leaders from the executive management, R&D, QA/QC and marketing teams will converge on Las Vegas at the Venetian & Sands Expo, November 5-9, 2012.
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.
Click here for a PDF of our Gums in Functional Foods flier.
Gums in Functional Foods
(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.
Guar Replacement for Ice Cream
(May 3, 2012-Tucson, Arizona) The newly developed Coyote Brand™ Stabilizer TC-0411 is a blend of tara gum and cellulose gum. It is a cost effective guar gum replacement specially designed for applications where viscosity and suspension are required. It provides a creamy mouthfeel and smooth flow out of the soft serve ice cream dispenser. It is a great option for ice creams where it improves overrun, reduces ice crystal size and creates a silky and long texture. Click here for more on Guar Replacements.
Guar Gum Replacements offer Product Improvement
(March 2012- Tucson, Arizona) Dramatically rising Guar Gum costs have driven the development of guar replacements. Once the lowest priced, most widely used gum, Guar Gum has now become one of the more expensive hydrocolloids. Because of its former low cost, Guar Gum was often used instead of other gums that offered superior functionality and product improvement.
Coyote Brand® Tara gum and tara gum blends are often an excellent alternative to guar in many applications, since it comes from the same family of galactomannans. Coyote Brand® Tara Gum is abundant and there is a sustainable supply. Tara gum in particular, is very effective in baking and combines synergistically with other gums such as xanthan gum and carrageenan. In frozen desserts such as ice cream, tara gum alone offers an improved creamier, silkier texture versus the texture of guar alone.
Hydro-Fi™ XCT-0123 is a blend of xanthan, citrus fiber and tara gum which can be used to replace guar in muffins, cakes and other baked goods; it will increase moisture retention at much lower usage levels than guar itself. It is typically used at 0.05% vs. 0.25%. Hydro-Fi™ is a new generation of texturizers for the food industry from Gum Technology and Fiberstar. Hydro-Fi™ ingredients are a unique combination of Gum Technology's Coyote Brand® hydrocolloids and Fiberstar's Citri-Fi® citrus fiber.
Gum Technology and Fiberstar have formed a collaboration to create Hydro-Fi, an all new line of texturizing ingredients for the food industry. Hydro-Fi ingredients combine Gum Technology’s Coyote Brand hydrocolloids with Fiberstar’s Citri-Fi citrus fiber. Hydro-Fi ingredients have been designed to provide innovative solutions for specific challenges in food formulation. For example, Hydro-Fi has been formulated to replace 50% of the eggs and reduce costs in cakes. In reduced fat ice cream and sorbet, Hydro-Fi reduces ice crystallization, improves texture, increases overrun and delays melting. Hydro-Fi also provides sauces with even suspension and emulsification and improves yield in meat products. More
Gum Technology Awards Culinary Scholarship
(March 23, 2012- San Antonio, Texas) Congratulations go to Yu-Shu Tseng of Orange Coast College, winner of the Research Chefs Foundation-Gum Technology Hydrocolloids Culinology® Scholarship. Funded by Gum Technology, the winner was awarded financial assistance in the form of a $4,000 scholarship. The scholarship was open to qualified individuals who exhibited 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 was 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."
GumPlete™ Stabilizing Systems
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.
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 GumPlete flier
Coyote Brand® Tara Gum
Gum Technology has a 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
New Tara Gum Blends Developed
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 some of our Tara gum blends
Gum Technology Ads
You may recognize the ads below that have appeared in many food industry publications across the years.