News
Replace Eggs
(April 2, 2008- Tucson, Arizona). Reduce or replace eggs and still achieve silky smooth textures. Gum Technology’s Coyote Brand® Egg Replacements add pliability and provide a smooth, consistent texture in custard applications, yeast dough products and baked goods. Coyote Brand® Egg Replacements also help maintain a uniform cell structure and even rise in baked goods such as cakes, muffins and cookies.
For more info on Coyote Brand Egg Replacements click here 
Increase Fiber and Add Stability using a New Gum Blend
(February 26, 2008- Tucson, Arizona). Coyote Brand® Fenuxan is an all natural blend of Fenugreek Gum and Xanthan Gum. In baked goods, adding Coyote Brand® Fenuxan will prevent water migration, extend shelf life, provide added structure and add additional fiber. This blend will increase the volume of cake batters and create a silky pliability in yeast doughs. Because it is used at a low percentage it will not adversely affect the viscosity of batters and doughs. It will also provide more stability to the final product and is appropriate for Gluten Free diets.
For more info on Fenuxan click here
Upcoming Industry Events:
TIA
September 28-30, 2008
Las Vegas, NV USA
Create Cold Soluble Instant Texture
(January 22, 2008- Tucson, Arizona). Coyote Brand® C Pro is a cold soluble blend of carrageenans that provides an instant smooth and creamy texture. It is a protein reactive product that can be used in a wide range of applications from soy protein to dairy products. This versatile blend is also useful to stabilize the emulsion in salad dressings, beverages and freeze/thaw stable sauces.
For more info on C Pro click here
C Pro in the news: Food Navigator article on "Stabilizing gum creates rich texture to chilled foods." 
New Website Design
Gum Technology recently launched its newly redesigned website. Phase One of the website is nearly complete. The site is more comprehensive and was designed to be user friendly with easy access to more information. If you have any suggestions or comments about the site, please send us your feedback.
Featured New Products
- Coyote Brand Stabilzer KS-Flan: Replace eggs, improve texture and control syneresis in custards. The soft and creamy gel produced by this stabilizer, allows for it to be used as a cost effective egg replacement in applications such as no bake and baked custards. All natural and kosher, Coyote Brand® Stabilizer KS-Flan improves texture, binds moisture and increases freeze/thaw stability.
For more info on Stabilizer KS-Flan click here
- Coyote Brand Fenugreek is an all natural gum that increases fiber content, binds moisture, adds texture, reduces staling and increases freeze/thaw stability.
Click here for more info on Fenugreek Gum
- Coyote Brand Stabilizer ST-101 is a highly versatile, all natural gum blend that provides viscosity and suspension in addition to binding moisture, adding cell structure, increasing dough pliability and freeze/thaw stability.
Click here for more info on Stabilizer ST-101 - Coyote Brand Stabilizer XAC-0810 is an all natural gum blend that is an excellent emulsifier. Often used to replace Gum Tragacanth, XAC-0810 produces a creamy and smooth texture with great flow properties.
Click here for more info on Stabilizer XAC-0810 - Coyote Brand Fat Replacements continue to be a popular and cost effective method of reducing the amount of fat in many product formulations.
Click here for more info on Fat Replacements
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