In this latest episode of the Basics of Food Gums video series, we look at the benefits of solving texture and stability challenges using blends of multiple gums rather than single ingredients.
Videos in the Basics of Food Gums Series
- Introduction (video runtime 2:27)
- Gum Arabic: Tree Saps & Plant Exudates (video runtime 3:07)
- Guar Gum: Seed Gums (video runtime 3:37)
- Carrageenan, Agar, & Alginate: Seaweed Extracts (video runtime 3:10)
- Konjac & Inulin: Root Gums (video runtime 3:07)
- Xanthan Gum & Gellan Gum: Fermentation Gums (video runtime 3:30)
- Cellulose & Pectin: Plant Derivatives (video runtime 3:22)
- Agglomerated Gums (video runtime 3:54)
- Emulsions (video runtime 4:23)
- Gum Blends (this video, video runtime 3:31)
