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Gums / Starches

Ingredient technology, specifications, characteristics and applications for hydrocolloid food gums, such as guar, xanthan, locust bean, cellulose gums, alginates, and carrageenan; and native and modified starches from grains, like corn and wheat, or other sources, such as potato and tapioca. Addressing formulation topics including freeze/thaw stability, rheology, gelation, and viscosity, fat replacement, starch or gum selection, proper dispersion and more.