Problem Solver
Gums
- Add pliability
- Add texture
- Add viscosity
- Allow solids reduction
- Creamy mouthfeel
- Create suspension
- Extend shelf life
- Retain moisture
- Emulsification
- Prevent syneresis
- Reduce boil out
- Reduce drip
- Freeze/thaw stability
- Prevent hardening & side burst
- Bind
- Thicken
- Gel
- Replace fat
- Mimic fat
- Control phase separation
- Tableting agent
- Form gel with out gelatin
- Easily dispersed
- Add fiber
- Improve Machine ability
- Increase product volume
- Replace Gluten
If you have a problem that you would like to see addressed in our problem solver guide (coming soon), please send us your feedback.
Have a problem that you need help solving now?
Click here to contact the Laboratory Department or call Toll Free at 1.800.369.GUMS (4867).
