http://web.ticgums.com/bakery-glaze/ Sugar contributes more than just sweetness to foods and beverages. It also stabilizes the product by thickening, binding, or film-forming. This complex combination of texture and the influence on the perception of sweetness makes the reduction of sugar more challenging than simply dropping an artificial sweetener into a product in place of sugar. In this video we talk about using gums to replace the texture attributes of sugar in a dessert glaze. Recorded as part of our online tradeshow booth for IFT Food Expo 2012