Hydrocolloids make the difference between decadent and appealing frosting, glazes and icings and a sticky, gooey mess. Our stabilizers help glazes and icings adhere to baked goods but not to packaging while also preventing cracking, weeping, and sugar bloom.
“Thank you very kindly for your help this morning. I learned more with you in a few
minutes than I gleaned over the entire weekend of combing the internet. (You're
awesome!) Looking forward to experimenting with the various gums."