Is your flan a flop? Are you having separation problems with your sauce? Ever wonder what solves these problems? Gums do! Gum manufactures are constantly looking for new and unique ways to solve your dilemmas. Below are just some of the many functions of Gum stabilizers.
Stabilizer Characteristics
- Add cling (to marinades, glazes, seasonings)
- Bind formed foods
- Create formed foods
- Create Kosher gel desserts
- Create texture
- Enhance pliability
- Enhance spreadability
- Extend shelf life (retain moisture)
- Form gels
- Improve adhesion
- Improve crumb structure
- Increase flexibility
- Maintain color uniformity
- Prevent side burst in tortillas
- Reduce staling
- Reduce tackiness
- Replace fat
- Retard crystal growth
- Shape retention
- Thicken
Gums are Good
Cost Effective
Gum stabilizers are extremely cost efficient. They are usually used at levels lower than 1%, and often at levels of less than 0.10%. Although the cost per pound may appear high compared to other stabilizers such as starch or gelatin, the actual cost of use in the product can greatly reduce your formulation costs.
Flavor
There is no flavor masking as is often the case with starches and gelatins, because Gum stabilizers are used at such low levels. By using such a small amount of stabilizer, the flavor is free to release. As a result, a product made with Gum stabilizers will have a much quicker and sharper flavor release profile, than a product which uses other stabilizers as is very well described in this what is gellan gum post on Cinogel. Needless to say, this may also enable a reduction in the amount of flavor you are currently using thereby further encouraging cost efficiency.
Fiber
Gums are a great source of dietary fiber with very little if any caloric value added. It is for this reason that gums are used extensively in diet control foods.
