Gums - Articles | Dairy Foods

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Editor's Letter

Danone and Smith Brothers Farms kick off big year for Dairy Foods

We visited both company headquarters to get the latest on protein, food delivery and more.

January 8, 2026

As the new year begins, the dairy industry faces exciting changes driven by evolving consumer demands and innovation. From the rising focus on protein to the unique offerings at Smith Brothers Farms, this month’s insights highlight key trends and technologies shaping the future of dairy. Join us as we explore what lies ahead in 2026.

Gums, emulsifiers and stabilizers go “clean”

Ingredient suppliers cite price fluctuations and raw material availability as challenges.

Brian Berk

January 29, 2024

When it comes to the true “workforce” ingredients that contribute to product quality, shelf life, and much more, look no further than gums, emulsifiers, and stabilizers.

Tailor-made dairy and nondairy stabilizing solutions trending up worldwide

Gums, emulsifiers, stabilizers help extend shelf life, improve creamy texture of ice cream, yogurt.

Barbara Harfmann

January 20, 2023

Gums, emulsifiers, stabilizers help extend shelf life, improve creamy texture of ice cream, yogurt.

Gums, stabilizers and emulsifiers are dairy’s supporting actors

Selected and used appropriately, these ingredients can help dairy processors turn in a winning performance.

Kathie Canning

December 17, 2021

Flavors, colors, sweeteners, and inclusions might be the lead actors in dairy product productions. However, gums, stabilizers, and emulsifiers are the supporting actors that can make — or break — a performance.

Go ‘clean’ with emulsifiers, stabilizers and gums

To meet consumer desire for transparent ingredients in dairy products, suppliers offer ingredients that fit the clean-label bill.

Anna Boisseau

December 21, 2020

Emulsifiers, stabilizers and gums are the unsung heroes of many dairy products. Not only do they create desired textures, but they also help offerings avoid nasty issues such as syneresis and keep their attributes throughout shelf life.

Dairy Product & Application Guide

June 6, 2019

Gums and stabilizers are key ingredients in many dairy applications. They can enhance viscosity, reduce visual separation and provide ideal mouth coating.

Common Gums Chart

June 6, 2019

The functional characteristics of gums vary greatly, some form gels, while others maintain a low viscosity; some are tolerant to low pH while others are not.

Suppliers of starches, gums focus on non-GMO, clean-label ingredients for foods, beverages

February 13, 2015

Rice starches add mouthfeel, creamy texture in dairy products

Texturants: Dairy’s ace in the hole

In creating healthy foods, formulators often reduce fat and sugar, the very ingredients responsible for the attributes creamy, smooth and soft that consumers expect in dairy foods. What’s the solution? Texturants.

Kimberly Decker

January 20, 2013

In September 2011, a study appeared in the journal Appetite reporting that texture, not flavor, best predicted the level of satiation that subjects expected from certain dairy products. In three separate experiments, the researchers wrote, product samples with the thicker texture — whether yogurt, custard or chocolate milk — rated higher for expected satiation than thinner ones.