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    Home » gums

    Articles Tagged with ''gums''

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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.
    Brian.jpg
    Brian Berk
    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.


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    flour

    Gums, emulsifiers and stabilizers go “clean”

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


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    gums like hydrocolloids

    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
    Barbara Harfmann
    January 20, 2023

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


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    chocolate pudding

    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
    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.


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    Go ‘clean’ with emulsifiers, stabilizers and gums

    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
    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.
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    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.
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    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.
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    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


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    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.
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