News
Gum Technology booth # 5956 at the IFT Food Expo
(July 18-20, 2010- Chicago, Illinois). Gum Technology booth visitors will receive a delicious and curious treat. Mousse Balls! Created by Executive Chef Jason R Gronlund, Senior Director of Culinary at Carla’s Pasta, both a Chai Mousse and Chocolate Espresso Dream Mousse will be available for sampling. Gum Technology’s Coyote Brand® C Pro will work its magic by stabilizing aeration in the mousse. Coyote Brand® C Pro is a cold soluble blend of carrageenans that provides an instant and smooth, creamy texture.
Another special treat featured, which incorporates Gum Technology’s Coyote Brand® gums, will be an amazing cheeseburger ravioli, courtesy of Carla’s Pasta. Coyote Brand® Stabilizer AXC-1031 which helps stabilize sauces, prevent freeze/thaw issues, stabilize emulsions, and stabilize protein will also be featured in a wonderful Butter Sage Sauce.
Sunday evening, July 18th at the spectacular Hotel 71 penthouse, Gum Technology hosted a hospitality suite complete with a unique new “Balls of Energy” cocktail. Imagine a drink with a layer of liquor on the bottom, followed by a distinctly separate layer of Coyote Brand® Bar Gum. Within this distinct gum layer float “Balls of Energy” made with ingredients from a popular energy drink. Topping this is a final layer of liquor. When this one of a kind martini goes down your throat, it is an experience to remember!
The Balls of Energy martini was created by Allen Freed, CEO Gum Technology Corporation and Executive Chef Jason R Gronlund, Senior Director of Culinary at Carla’s Pasta during a late night mad science experiment in Florida.
Replace Gluten with Versatile Stabilizing Gum
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 
Upcoming Industry Events:
IBIE Baking Show
September 26-29, 2010
Las Vegas, NV USA
Booth # 9311
link to the IBIE website
Featured New Products
- Coyote Brand® Fenugreek is an all natural gum that increases fiber content, binds moisture, adds texture, reduces staling and increases freeze/thaw stability.
Click here for more info on Fenugreek Gum
- Coyote Brand® Stabilizer XAC-0810 is an all natural gum blend that is an excellent emulsifier. Often used to replace Gum Tragacanth, XAC-0810 produces a creamy and smooth texture with great flow properties.
Click here for more info on Stabilizer XAC-0810 - Coyote Brand® Fat Replacements continue to be a popular and cost effective method of reducing the amount of fat in many product formulations.
Click here for more info on Fat Replacements
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