Gum Guru Blog

Bakers have the difficult task of making sure their products taste good and look good at the same time. Consumers like their food to be both beautiful and delicious so the appearance of bakery items goes a long way. In many baked goods, fresh or frozen fruit is used to add sweet, seasonal flavors to a starchy, bread-base. With the additional element of fruit comes the task of controlling the juices that leak out of colorful berries.

Anyone who works with frozen berries and fruits in dessert applications understands the delicate nature of such ingredients, whether they are mixed in a batter, set atop a pastry or blended in a fruit topping. To compensate for moisture challenges commonly associated with many types of berries and fruits, manufacturers often add stabilizers to control weeping and stabilize the finished bakery product.

preventing weeping in four plus one strawberries

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TIC Gums’ beverage technology manager, Dan Grazaitis, had the opportunity to speak about clean label foods to a packed room of over 300 IFT attendees at this year’s IFT Food Expo show. As one of five speakers in the symposium titled, "The Clean Label Market and How to Overcome Formulation Challenges Using Functional Clean Label Ingredients," he highlighted the history of hydrocolloids, what they can do for product texture and stability, where they can be sourced, and how combining two or more food gums that have different functionalities can be a great way to customize and perfect desired texture results.

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The 4-H Health and Food Science Camp welcomed 17 students to Michigan State University’s campus this August for a one-day intensive youth development program for teens. This camp aimed to help students develop interests and explore careers in the health and science industries while engaging in hands-on learning activities.

MSU alginate gel experiment

As part of the interactive undertakings of the day, TIC Gums provided a lab experiment that demonstrated how alginate reacts with calcium chloride in solution to form different textures. When the green-colored alginate solution is dispensed through a dropper into the calcium chloride solution, a bouncy, rubbery strand or droplet is created. This simple demonstration is also part of TIC Gums’ “Gums 101” course, an introduction to food hydrocolloids workshop required of all new employees.

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Videos in the Basics of Food Gums Series

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Transcript

In this episode, we’ll be looking at the category of Food Gums known as Plant Derivatives. 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.

Plant derivatives is another category of gums which, like some of the other gums we’ve discussed, also has extensive history. Two specific examples from this category are Pectin and Cellulose. These gums are extracted from various natural plant sources like trees, fruit, cotton and even vegetables like sugar beets. Their main uses tend to be for improving viscosity, creating gels and adding or improving stabilization.

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You can find hot sauce almost anywhere in today’s culinary landscape. It embellishes dishes of every origin in large restaurant chains and privately owned dining establishments alike and is one of the more popular condiments in most household kitchens across the country. Recently, the hot sauce craze has reached a fever pitch due to the versatility and extensive available selection of this adaptable condiment.

paprika green red vegetables 68170 600

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