Gum Guru Blog

Videos in the Basics of Food Gums Series


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.

Common food gums chart


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.

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Check mark in boxThose outside the food industry may only think about food safety when an outbreak of food borne illness makes the news, however, the implementation and maintenance of a food safety and quality program is critical to ensuring a safe supply chain.

As part of its continued commitment to providing quality texturizers and stabilizers, TIC Gums recently passed its annual Safe Quality Food (SQF) audit with an “Excellent” rating. The company was audited against the most stringent level of the SQF Code, known as Level 3.

This is the sixth consecutive year TIC Gums received the highest possible rating of “Excellent.” 

“Achieving and maintaining a Level 3 certification requires commitment from all employees, not just those in the quality department, and is a reflection of TIC Gums’ strong quality culture,” observed Bradd Eldridge, Director, Quality & Regulatory Affairs.

The SQF audit focuses on food safety, security and quality, and is accredited as one of the Global Food Safety Initiative (GFSI) audit schemes now being expected by major food manufacturers and retailers.

For our customers, our successful SQF audit may meet their requirement for onsite audits, eliminating their need to audit our facilities individually or making it possible to extend the time between audits.

Click here to download our newest SQF certificate  

Hot sauce sales have increased by 150% since 2000, more than all other condiments combined. A market that once saw little variation is now a billion dollar industry, helping Americans add a spectrum of multicultural flavors to their regular meals. Hot sauce has produced a flurry of fanfare in recent years, acquiring a cult following of courageous palates that are willing to travel across the country to find and collect different varieties. There is a little something for everyone, with hot sauces ranging in flavor from the white hot Carolina Reaper to the milder jalapeno. And with such a diverse assortment still growing every day, there is no denying that the hot sauce business is heating up.

formulating hot sauce

How is Hot Sauce Made?

The hot sauce manufacturing process starts with choosing peppers based on the manufacturer’s preferred flavor, spiciness and ability to source. Once selected, these peppers are then salted before sitting in batches to ferment for months without air exposure. The added salt acts as a preservative to protect from microbial growth as the peppers ripen over time. The resulting mash is strained, the salt content is diluted to about 6% by adding water, and the pH is adjusted to about 3.0 by adding vinegar. Once individual flavorings and seasonings have been added, the product is jarred or bottled for consumers.