Starch and Gum Stabilizing Systems: GumPlete®
Starch and Gum Synergy
GumPlete® starch and gum stabilizing systems help provide added benefits beyond using an individual gum or a starch independently. GumPlete® systems are formulated to ensure that the starch and gums work synergistically and efficiently with each other.
|Gluten-free Baked Goods||Provides structure, improves crumb and retains moisture||GumPlete®
|Baked Goods (Fillings)||Promotes bake stability and reduces boil-out, provides a clean flavor release, improves texture||GumPlete®
|Provides emulsification, acid stable,
|Instant Beverages (Meal Replacement, High Fiber, Protein)||Promotes creamy texture and mouth-feel, improves suspension, contributes fiber content||GumPlete®
|Dips & Spreads||Mimics texture of fat, imparts creaminess, improves consistency||GumPlete®
|Sauces||Promotes freeze/thaw stability, stabilizes emulsion, improves creaminess, provides suspension||GumPlete®
|Soups||Promotes emulsification, controls fat separation, provides suspension, imparts creaminess, promotes freeze/thaw stability||GumPlete®
|Egg Replacement (Vegan Meringue)||Replaces egg whites up to 100% in select applications, promotes aeration, improves consistency and stability through baking process||GumPlete®
|Egg Replacement (Mousse, Waffles)||Replaces egg whites up to 100% in select applications, improves consistency, provides set, provides uniform cell structure||GumPlete® SHX-DM-271|
|Egg Replacement (Pasta)||Replaces up to 100% of whole eggs in pasta, provides structure, improves elasticity, facilitates rolling and sheeting||GumPlete® SXCT-PD-237|
Click here for a PDF of the GumPlete™ brochure.
Think of our hydrocolloid lab as your hydrocolloid lab.
We believe in doing what is best for our customers and only recommending the systems that will best help with your application. Talk with our hydrocolloid specialists and tap into the power of our problem solving expertise.
If you are already using starch in your formulation and only want advice on a gum that will complement it and help you solve a particular problem, please contact us as well. We recognize that many formulators already have a starch that they prefer to use, but find that their formulation needs a little adjustment that the right gum can help to make.
Please call our technical service lab at 1-800-369-GUMS (4867) for recommendations, advice, and samples or click here to contact us.