Gum Technology

Gum Technology Corporation specializes in gum and hydrocolloid blends. Gum Technology’s complete range of gums, hydrocolloids, stabilizers and custom designed systems help create emulsions, suspend particulates, reduce fat, add fiber, retain moisture, provide freeze thaw stability, create gels and add unique textures in products in the food and nutraceutical industries.

Managing Moisture

Careful management of moisture in commercially manufactured foods is essential to product quality and safety. ...More
May 16, 2012
Posted in Articles, Bakery / Cereal
Image Gallery: Hot & New Ingredients From SupplySide MarketPlace

The sold-out exhibit hall at SupplySide MarketPlace offered up myriad new and otherwise forward-trending ingredients currently available to diversify food and beverage lines. ...More
May 15, 2012
Posted in Galleries, Fiber
Targeting Texture

Texture is one of the most basic attributes of the food sensory experience, yet it is often an under-leveraged aspect of food product formulation. ...More
March 19, 2012
Posted in Articles, Bakery / Cereal, Flavor
Do You Know Konjac?

Konjac is highly functional as an emulsifier, gelling agent, texturant and nutraceutical ingredient. ...More
February 13, 2012
Posted in Articles, Fiber
Shape of Things to Come: Innovations in Pasta

By remaining adaptable in form and formulation, there’s no taste or trend that pasta can’t evolve to meet. ...More
January 17, 2012
Posted in Articles, Fiber, Sauces / Gravies / Soup
Fiberstar, Gum Technology Partner on Texturizers

Fiberstar Inc. and Gum Technology partnered to develop Hydro-Fi, a line of texturizing ingredients. ...More
December 5, 2011
Posted in News, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
Stabilizing Frozen Products

Frozen products need specialized systems to keep them from deteriorating under frozen conditions and temperature fluctuations. ...More
October 17, 2011
Posted in Articles, Bakery / Cereal
Formulating With Gluten-Free Flour

To meet the demand for gluten-free food products, manufacturers have developed a range of ingredient solutions that mimic the functionality of wheat flour. ...More
October 3, 2011
Posted in Articles, Bakery / Cereal
Starch and Gum Strategies

GumPlete systems from Gum Technology Corporation combine starches with gums to neutralize some of the negative effects of using starches alone, and reduce overall hydrocolloid usage. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Sauces / Gravies / Soup
Reduced-Fat Formulating

Cutting the fat in food products requires specific strategies that lower fat, but not quality. ...More
August 23, 2011
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup