Hi guys,
I've been testing different gums and gum combinations during the past months and I'm going to share my results with you little by little.
As you may know, gums (hydrocolloids) are applied in food and beverages, in paint industry and even in dentistry as well as, of course in cosmetics. They were largely substituted by synthetic polymers but with the increasing demand for "natural" ingredients, they are enjoying a renaissance. Gums are applied to stabilize products, to modify the viscosity and flow characteristics of a product, to suspend particles, to change sensory properties and so on. Knowing their functions, characteristics, compatibilities and incompatibilities would spare you much time and headache as you're searching for the suitable gum for a certain formulation.
This is a very basic infographic, only introducing a few available gums. I'll come back later with more exciting and useful infos.
Thanks for your visit
Photos: Cargill foods, FAO, Colltec
