TIC Gums announces newest instalment in The Basics of Food Gums video series
New episode on xanthan gum and gellan gum added
TIC Gums has released the latest episode in The Basics of Food Gums video series, Xanthan Gum & Gellan Gum: Fermentation Gums. This episode explains what fermentation gums are, where they originate and why they are used. The video highlights two types of fermentation gums that fall under this category of hydrocolloids, xanthan gum and gellan gum. Derived from the coatings of naturally occurring bacteria, xanthan and gellan are commonly used for their superior thickening and stabilization attributes in sauces, dressings and beverages. The Basics of Food Gums is an industry-first video series which provides an introduction to hydrocolloids. As the clean label trend continues to grow, consumers are reading food labels and asking more about the ingredients listed. Names like gum arabic, xanthan gum or locust bean gum may not be familiar and these videos offer food and beverage manufacturers a valuable resource to better educate their customers and present a new perspective into the world of food science. Xanthan Gum & Gellan Gum: Fermentation Gums marks the sixth installment in the series.
