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Starch and Gum Synergy
GUMPLETE COYOTE BRAND starch and gum stabilizing systems help provide added benefits beyond using an individual gum or a starch independently. GUMPLETE COYOTE BRAND 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 COYOTE BRAND
|Baked Goods (Fillings)||Promotes bake stability and reduces boil-out, provides a clean flavor release, improves texture||GUMPLETE COYOTE BRAND
|Provides emulsification, acid stable,
|GUMPLETE COYOTE BRAND
|Instant Beverages (Meal Replacement, High Fiber, Protein)||Promotes creamy texture and mouth-feel, improves suspension, contributes fiber content||GUMPLETE COYOTE BRAND
|Dips & Spreads||Mimics texture of fat, imparts creaminess, improves consistency||GUMPLETE COYOTE BRAND
|Sauces||Promotes freeze/thaw stability, stabilizes emulsion, improves creaminess, provides suspension||GUMPLETE COYOTE BRAND
|Soups||Promotes emulsification, controls fat separation, provides suspension, imparts creaminess, promotes freeze/thaw stability||GUMPLETE COYOTE BRAND
|Egg Replacement (Vegan Meringue)||Replaces egg whites up to 100% in select applications, promotes aeration, improves consistency and stability through baking process||GUMPLETE COYOTE BRAND
|Egg Replacement (Mousse, Waffles)||Replaces egg whites up to 100% in select applications, improves consistency, provides set, provides uniform cell structure||GUMPLETE COYOTE BRAND SHX-DM-271|
|Egg Replacement (Pasta)||Replaces up to 100% of whole eggs in pasta, provides structure, improves elasticity, facilitates rolling and sheeting||GUMPLETE COYOTE BRAND SXCT-PD-237|
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 hydrocolloid technical service lab at 1-800-369-GUMS (4867) for recommendations, advice, and samples or click here to contact us.