Press Releases & Ads
The Versatile Stabilizer ST-101
(July 1, 2010-Tucson, Arizona). Thicken sauces and dressings with Coyote Brand® Stabilizer ST-101. It’s a fantastic versatile thickening agent which adds viscosity and suspension. This cost effective and natural gum blend also can help replace gluten in baked goods by improving structure and elasticity. Great for muffins, rolls, and more!
C Pro a Smooth Delight
(June 16, 2010- Tucson, Arizona). Create luscious mousse, velvety smoothies, and creamy dips using, a specialized, cold soluble blend of carrageenans. Coyote Brand® C Pro provides an instant smooth and creamy texture. It is protein reactive and can be used in a range of applications from soy protein to dairy products. In low fat applications it mimics the mouthfeel of the full fat standards and improves the overall appearance of the final product. It provides high viscosities, suspension, and increases freeze/thaw stability.
2010 RCA Culinology Expo
(March 19, 2010- Phoenix, Arizona). Visitors to Gum Technology’s booth at the RCA Culinology Expo had a delicious and curious treat. Mousse Balls! Created by Executive Chef Jason R Gronlund, Senior Director of Culinary at Carla’s Pasta, both the Chai Mousse and Chocolate Espresso Dream Mousse were a hit. Our Coyote Brand® C Pro worked its magic by holding aeration in the mousse. The mousse also contained yogurt cream cheese by Franklin Foods and flavorings by Kerry.
Gum Technology Wins Silver!
(March 2, 2010- Tucson, Arizona). Gum Technology has been awarded a Silver 2010 Readers' Choice Award from Food Processing magazine in the category of Gums & Hydrocolloids. In an unaided recall survey, where no supplier names were suggested, readers entered in the names of their favorite ingredient suppliers.
The online survey was emailed to a subset of Food Processing's circulation. These e-mail recipients represented all categories of the food and beverage industry and were from companies of all sizes. In 2009, Gum Technology also took home a Readers' Choice Award.
Replace Gluten with Versatile Stabilizing Gum
(January 8, 2010-Tucson, Arizona). Coyote Brand® Stabilizer ST-101 is a cost effective natural gum blend that can replace the gluten functionality in baked goods. Gluten mixed with water will produce an elastic and porous web, which is capable of trapping the gas bubbles that leavening agents produce allowing the product to raise. The gums in Coyote Brand® Stabilizer ST-101 mimic this function. The addition of ST-101 to gluten free flour provides a replacement for the protein strands created in gluten development. This allows the bread to trap the gasses from the expanding yeasts and the cell structure of the original bread is recreated.
To see the full press release, click here 
Stabilize frozen confections using Gum Technology’s new Coyote Brand® Stabilizer GX-Ice.
An all natural blend of Guar and Xanthan gums, it helps to create a product with excellent texture, smooth mouthfeel and melting characteristics. It adds suspension and binds moisture in the system which allows it to stabilize and control ice crystal formation during freeze/thaw cycles.
Replace Eggs
Reduce or replace eggs and still achieve silky smooth textures.
Gum Technology’s Coyote Brand® Egg Replacements add pliability and provide a smooth, consistent texture in custard applications, yeast dough products and baked goods. Coyote Brand® Egg Replacements also help maintain a uniform cell structure and even rise in baked goods such as cakes, muffins and cookies.
For more info on Coyote Brand® Egg Replacements click here
Egg Replacer in the news: Food Navigator article on "Gum Technology cracks problem of expensive eggs ." 
Gum Technology Ads
You may recognize the ads below that have appeared in many food industry publications across the years.
