Problem Solver
Our Gums are Good... at solving problems
At Gum Technology, we believe in problem solving for our customers and helping you. We specifically design, recommend, sample, manufacture, and supply hydrocolloid systems that are what is best for our customers. Every day, our lab is working with Food Scientists, Food Technologists, Research Chefs and others in developing gum systems that support and complement the other ingredients in their formulations.
Think of our hydrocolloid lab as your hydrocolloid lab
Talk with our hydrocolloid specialists and tap into the power of our problem solving expertise. Please call 1-800-369-GUMS (4867) for problem solving recommendations, advice, and samples, or click here to contact us.
| Product Issue | Gums Solving Problems |
|---|---|
| Moisture migration | Control water movement (prevent syneresis) |
| Ice crystallization | Provide freeze/thaw stability and inhibit and reduce ice crystal formation |
| Oil & water separation | Stabilize emulsions. Create true emulsions |
| Poor texture or mouthfeel | Create a specific desired texture |
| Flavor masking | Allow for a clean flavor release |
| Viscosity issues | Create a specific desired thickness |
| Elasticity issues | Create a specific desired pliability |
| Boil out | Create a temperature stable gel set |
| Staling & poor structure | Retain moisture and slow starch retrogradation |
| Gluten intolerance issues | Recreate elasticity and provide structure |
| Settling of particulates | Provide suspension |
| Protein denaturing | Gums provide ionic charge stability |
| Poor adhesion | Add cling |
| Bleeding between layers | Create film barriers |
| Sugar related issues | Replace solids |
| Integrity of reformed foods | Create body |
| Reduced fat issues | Recreate texture and mouthfeel |
| Insufficient shelf life | Maintain the integrity of the finished product (stabilize water and fat migration) |
| Low profit | Use ingredients at low usage levels, extend shelf-life and create a better product |
| Over stabilization | Determine if there are too many hydrocolloids in your product or if you have ones that are not working efficiently |
Gums also: 
- Add pliability
- Add texture
- Add viscosity
- Allow solids reduction
- Creamy mouthfeel
- Create suspension
- Extend shelf life
- Retain moisture
- Egg replacement
- 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
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).
