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Videos in the Basics of Food Gums Series

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In this episode, we’ll be looking at the category of Food Gums known as Seaweed Extracts. In our first video, we provided a little background on food gums as a whole. If you’d like to watch that video for a quick introduction, click the link in this video or in the description below to check it out.

Over the years different seaweeds have been used as food ingredients because of the unique qualities that each seaweed imparts.  Because of the differences between these seaweeds, they’ve been classified into three categories namely alginate, agar, and carrageenan. The commercial seaweeds from these categories grow both in warm water regions like the Phillipines and cold water regions like those around Chile and Northern Europe.

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Egg replacement in mayonnaise-type dressingsThis spring an avian flu outbreak spread across the US, resulting in the loss of millions of birds and causing an egg shortage that has seen egg prices reach an all-time high. This sudden and unprecedented decrease in the egg supply and concerns that the flu could re-surface as wild birds migrate this fall have sent food manufacturers scrambling for egg substitutes.

"Since eggs contribute to various functional roles in foods, there really isn't a one-to-one replacement for all that they do. The difficulty in replacing eggs is assessing their functional role in a given application because they could be responsible for functionalities as diverse as gel formation after heating, film formation, or emulsification. This understanding of the eggs' functionality within a formula is required whether the goal is complete or partial replacement," explains Donna Klockeman, senior principal food scientist.

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organic guide

Customers often call our technical support hotline to ask one of our Gum Gurus® to recommend the best gum or stabilizer for their organic food product.

This question sounds straight forward but details like the regulatory environment, the desire to follow less formal guidelines, or even the process used to manufacture an ingredient combine to create a tangle of possibilities. And the stakes are high because choosing the wrong stabilizer for your formulation could lead to headaches and delays downstream.

"We value your development time so we want to start you on the right path. People who don't necessarily need to formulate with organics will sometimes lean on organic ingredients because they prefer the detailed documentation while others choose organic ingredients because of the consumer's perception of quality," explains Donna Klockeman, senior principal food scientist.

Your answers to a few questions early in the conversation will help narrow down the choices and reduce the amount of time you'll spend tweaking stabilizers.

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The newest video in our Application Solutions series looks at using apple pectin to replace citrus pectin in your jams, jellies, and confections. Learn more about our line of pectin products

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Transcript

>>LOTZ: When formulating products such as jams, jellies or gelled candies, a commonly used ingredient is Citrus Pectin. Citrus Pectin provides unique texture and stability benefits, but has recently experienced a major shortage due to several unforeseen environmental factors. Apple pectin is an alternative to citrus pectin but, unfortunately, has historically affected the color of the finished product. TIC Gums has developed a line of Apple Pectin products that are readily available, and do not cause product color issues. TIC Pretested® Apple Pectin includes a lineup of several Non-GMO and Organic compliant options that are less expensive than citrus pectin, are readily available and have minimal effects on color. For more information on these products or any of our other hydrocolloid solutions, please call us or chat with us online at TIC Gums dot com.

Video: Apple Pectin in Jams & Jellies