Ingredient formulation tools: presentations at Prepared Foods' 2005 R&D Conference offered ideas on unique ways to flavor products while several more offered information on the benefits of various gums.(R&D Applications Seminars: A practical educational event for formulators. September 11-12, 2006 * Itasca, IL.)

From: Prepared Foods | Date: May 1, 2006 | Copyright information

Gum Control

Tracy Mosteller, PhD, group leader of beverage ingredients at Danisco USA Inc., explained the functions of gums commonly used in food and beverage systems.

Locust bean gum is used mainly for viscosity and syneresis control. Only slightly cold-soluble, it must be heated to between 75[degrees] and 85[degrees]C for full hydration. Since locust bean gum is non-ionic, it is relatively salt-tolerant, with an effective pH range of 4 to 10. Usage levels vary between 0.05% and 0.2%.

Guar gum is used primarily as a thickening agent, with a pH range of 4 to 10. Upon ...

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