Locust Bean Gum: Good as Gold
10/08/2009 -
When it comes to managing water and providing texture, gums are effective ingredients in the product-development arsenal, and locust bean gum is no exception.
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Starch in Frozen Sauces
07/31/2009 -
Starches have long been used for textural assistance in sauces, but the growing interest in frozen products has presented new challenges for developers.
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DOE for Process Cheese
06/23/2009 -
Recently, Land O’Lakes researchers set out to improve a new deli process cheese formulation, without impacting its other attributes.
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X is for Xanthan Gum
06/08/2007 - Xanthan not only comes in handy for playing Scrabble (racking up a respectable 17 points without any bonus squares), it’s a great tool for developing products from a ready-to-use adobo sauce that clings to a chicken breast to a freeze/thaw stable zabaglione. Xanthan gum’s unique rheological and gel-forming properties make it a valuable ingredient.Function follows form This high-molecular-weight...