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Video: Food & Beverage Emulsions

In this latest episode of the Basics of Food Gums video series, we look at food and beverage emulsions. Videos in the Basics of Food Gums Series Introduction (video runtime 2:27) Gum Arabic: Tree Saps & Plant Exudates (video runtime 3:07) Guar Gum: Seed Gums (video runtime 3:37) Carrageenan, Agar, & Alginate: Seaweed Extracts (video r...

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Overcoming Challenges Associated with Formulating Gelatin-free Gummy Vitamins

The clean label trend has penetrated nearly all other food categories so it’s only natural that the trend is now a driver in the nutritional supplement and vitamin category. This is especially true in the gummy vitamin category where consumers are demanding gelatin-free varieties. Finding a suitable replacement for gelatin in gummy candies and vitamins has long...

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Video: Agglomerated Gums Improve Powder Dispersion

Despite the many advances in food manufacturing, the process of dispersing powders in liquids remains a challenge. Without proper dispersion, powders like food gums form lumps which can cause production issues, including: Clogging pumps and filters, resulting in production slow downs Hydrating incompletely, possibly leading to quality variations between batches an...

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Prevent bleeding and weeping from fresh and frozen berries

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...

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Video: Cellulose & Pectin--Basics of Food Gums

Videos in the Basics of Food Gums Series Introduction (video runtime 2:27) Gum Arabic: Tree Saps & Plant Exudates (video runtime 3:07) Guar Gum: Seed Gums (video runtime 3:37) Carrageenan, Agar, & Alginate: Seaweed Extracts (video runtime 3:10) Konjac & Inulin: Root Gums (video runtime 3:07) Xanthan Gum & Gellan Gum: Ferme...

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