Recipes/Formulas
As a result of our testing processes, Gum Technology is continuously developing food recipes. For example, when the laboratory has a new project, such as adding fiber to a protein bar without impacting the taste, the development and testing begin. First, our technical database of gums is searched to find any preexisting gums or gum blends that would work well in the application. These gums are then tested in a recipe. Depending on the results of the test, the gum blend can be modified, or a new one developed, to create the best possible product.
Below is a sampling of recipes that have been created as a result of lab projects.
Baked Goods
| Recipe | Coyote Brand® Product | Function | Request a Sample | |
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| Caramelized Onion & Herb Goat Cheesecake | Stabilizer CT-D100 |
Creates smooth & creamy textures. Controls syneresis |
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| Cheesecake Custard | Stabilizer CT-D100 |
Controls syneresis and adds body. Allows for a cleaner cut and a smoother texture |
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| Confetti Cake | CCX Cake Blend |
Promotes uniform cell structure & suspends particles |
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| Gluten Free Brownie | Stabilizer ST-101 |
Replace gluten and add structure |
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| Oatmeal Raisin Cookies | Fenugreek Gum |
Add fiber, bind moisture and reduce staling |
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| Reduced Fat Caramelized Onion & Herb Goat Cheesecake | Stabilizer CAX-0119 |
Provides a creamy mouthfeel similar to the standard product |
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| Reduced Fat Chocolate Chip Cookie | Dairy Fat Replacer |
Replace up to 1/2 of the fat in bakery products without impacting mouthfeel |
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Click here for a PDF of our flier on Gums in Baked Goods
Dairy
| Recipe | Coyote Brand® Product | Function | Request a Sample | |
|---|---|---|---|---|
| Eggless Flan | Stabilizer KS-Flan |
Reduce or replace eggs. Promotes smooth textures and helps control syneresis |
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Dressings & Dips
| Recipe | Coyote Brand® Product | Function | Request a Sample | |
|---|---|---|---|---|
| Chicken and White Bean Chili | Stabilizer ST-101 |
Replace starch based thickeners. Save time and skip the roux |
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| Gumbo | Stabilizer XAC-0810 |
Stabilize emulsions, reduce separation and add suspension |
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| Low Fat Dill Dip | Dairy Fat Replacer |
Forms a gel network that creates a rich and creamy product with excellent overrun. Reduces syneresis. |
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Click here for a PDF of our flier on Dressings & Sauces
Meat Analogs
| Recipe | Coyote Brand® Product | Function | Request a Sample | |
|---|---|---|---|---|
| Soy Vegetarian Meatballs | Konjac A |
Provides structure, binds moisture and adds mouthfeel |
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Snack Foods
| Recipe | Coyote Brand® Product | Function | Request a Sample | |
|---|---|---|---|---|
| Nutritional Bar with Fiber | Fiber Blend ACO |
Adds soluble and insoluble fiber. Helps bind ingredients |
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