Gums

When it comes to baking, certain products require certain specifics to ensure that ingredients stick, rise and hold.

ARTICLES

Ingredient functionality for tortilla improvements

By Romy Schafer
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Diameter, shape, opacity and shelf stability are critical product-quality factors for tortilla manufacturers. But their ingredients count to help make these factors work. Feliciano “Sonny” Bejosano, of Allied Blending & Ingredients Inc., looks at ingredients typically used in tortilla formulations and how they impact finished products.


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Penford Corp. acquires Gum Technology

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Penford Corp. completed the acquisition of Gum Technology on March 25. The resulting expanded product line will offer customers more innovative new products and a broad range of applications from which to choose.


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Beyond thickening and texturizing

By Romy Schafer
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Consumer and industry demands prompt manufacturers to search for gums and starches that do more than just thicken and texturize formulations. Ingredient suppliers are stepping up to the mixing bowl and developing functional ingredients for gluten-free, clean-label, and nonallergenic, GMO-free and low-calorie products.


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Penford to acquire Gum Technology

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Specialty starches producer Penford Corp., Centennial, Colo., announces it will acquire Tucson, Ariz.-based Gum Technology Corp., a provider of hydrocolloid stabilizing systems.


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TIC Gums opens Maryland operations center

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TIC Gums celebrates the opening of the Brass Mill Operations Center, a 200,000-sq.-ft. facility in Belkamp, Md., that will initially be used for warehousing.


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Ingredient Briefs: August 2013

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Ingredient briefs from different suppliers. Check it out!
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In the thick of it

By Romy Schafer
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Gums and starches, two baking industry staples, are being reformulated to meet growing baker and snack producer demands for ingredients that will enable them to reduce their ingredient costs, produce clean labels and create products that address consumer eating trends.
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Sorghum-fortified bread said to boost antioxidants, aid digestion

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Sorghum flour added to flatbread can protect against chronic disease risks, according to researchers from Curtin University and Deakin University in Australia. Could this be the best thing since sliced bread?


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Sorghum seen as Southern bioenergy crop

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Sorghum lends itself well to a source for syrup and molasses, but the sturdy crop deleted “has” is a good candidate for use as a bioenergy crop because of its drought tolerance, adaptability to diverse growing conditions, low nitrogen fertilizer requirements and high biomass (plant material) content, says the USDA.


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Ingredient Briefs: March 2012

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PhotoFrost launches Cut-N-Frost Sheets, edible icing sheets made from specially blended frosting that can be used to create borders, patterns and other cake decorations.
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