Natural vegetable gums which come from sources such as seeds, plant exudates and marine plants offer food manufacturers the opportunity to create foods in different forms and manufacture them in novel ways.. They may be blended with other hydrocolloids or food ingredients such as fats or emulsifiers.
Gum technology has allowed the creation of many food types which would have been, otherwise, impossible. Examples are oil free salad dressings and formed onion rings.
| Functions performed by various gums include :- |
| Control viscosity |
Control phase separation |
| Prevent synerisis (watering out) |
Extend shelf life |
| Add mouthfeel |
Retard crystal growth |
| Suspend particulate matter |
Form gels |
| Enhance spreadability |
Create formed foods |
This list goes on!
As part of our on-going policy of making our range as extensive as possible, thereby offering manufacturers the greatest choice under one roof, Med-Chem has sourced gums from around the world.
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