Baking&Snack - April 2013 - 66

GUMS & HYDROCOLLOIDS

Extensive testing and analysis resulted in the company’s preparation of a
blend of functional flours and citrus
fiber with xanthan and tara gums,
Coyote Brand GumPlete SXCTGF-707. “This synergistic blend

works well to mimic gluten bonds
and provides the structure, texture
and moisture retention often absent
in gluten-free applications,” he said.
Gums combat dryness, too. “The
flour used in gluten-free formula-

tions can often dry out the finished
products,” explained Marilyn Stieve,
business development manager, flax,
Glanbia Nutritionals, Fitchburg, WI.
“Gums or hydrocolloid systems that
help manage moisture content are,
therefore, essential.”

Working the health angles
BRIESS. Your source for Malt Extracts and Tapioca and White Sorghum Syrups all MADE IN THE USA.

When it comes to our pure natural sweeteners, you won’t ﬁnd
better quality or hands-on customer support. Whether you’re
looking to add all-natural sweetness and malty ﬂavor, foster
natural browning or clean up your label, Briess can help. Find
out more at briess.com/malt
625 S Irish Rd | Chilton, WI 53014 | 920.849.7711

briess.com/malt

Ask us about our new contract packaging options: briess.com/packaging

Gluten-free may dominate current
new product buzz, but there’s a rising tide of reduced-calorie applications hitting the market as well.
They take their place alongside
reduced-fat items in the “healthier
for you” category. Gums are responsible for much of the success of
these products because they aid satiation, noted Rodger Jonas, director
of national sales, PL Thomas,
Morristown, NJ.
For example, take the fat- and
sugar-restricted cookies favored by
new rules for school feeding programs. Hydrocolloids enable such
cuts, according to Ms. Erickson.
“When formulating — and reformulating — for better health-and-wellness qualities, gums have a key role,”
she said. Cargill offers Satialgine alginates, Viscogum locust bean gum,
Unipectine pectin and Satiaxane
xanthan gum, plus carrageenan
under the Satiagel, Satiagum and
Aubygel brands.
“And with trans fat removal and
reduction of saturated fats, some
starch and hydrocolloid combinations help,” Ms. Erickson continued.
Sugar reduction can be challenging for baked foods. Besides its
sweet flavor, sugar supports textural
characteristics, especially in glazes
and icings. “Artificial sweeteners like
stevia or aspartame can replace the
sweetness of traditional sugar but
not the texture,” Mr. Nicoll observed.
“There are hydrocolloid systems that
can replace the cling and film forming in products such as granola bars
that is lost when the solids in dissolved sugar are lost. Hydrocolloids
can be used to replace the texture in

For more information, see Page 133

/ Baking & Snack / April 2013

www.bakingandsnack.com

http://www.briess.com/malt http://www.briess.com/malt http://www.briess.com/packaging http://www.bakingandsnack.com

Baking&Snack - April 2013

Table of Contents for the Digital Edition of Baking&Snack - April 2013