Food gums stick it out in dry mix glazes. (food coatings derived from cellulose)

From: Prepared Foods | Date: January 1, 1993 | Copyright information

From lemon and herb to sweet-and-sour, glaze coatings offer a world of creative possibilities for "dressing up" seafood and poultry entrees. Yet many traditional glazes lack the taste and appearance consumers want.

One problem posed by glaze toppings is their inability to adhere to an entree during cooking. Thermal gelation causes the gums to gel when heated and then return to their original liquid viscosity when cooled, the opposite of starch and other gum solutions whi...

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