baked goods

Selecting Gums for Sweet Baked Goods

<p style="margin: 0in 0in 10pt;">With so many different gums and gum blends, the question that may be challenging to answer are which ones provide the best solution for cookies, pies, muffins, scones and other baked goods. </p>

From oil separation to poor shelf life, deciding which gum or gum blend to use in a baked good—like a cookie or pie—can be challenging. Functionalities such as emulsification and texture are important in a final product. Gum Technology, a business unit of Penford Food Ingredients helped FoodTech Toolbox demonstrates which gums work best to solve possible occurring problems in baked

Register to view the full article

Registering as a member of Natural Products INSIDER will give you free access to premium content including digital magazines, webinars, whitepapers and more.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.