Gum Technology has been awarded a 2009 Readers' Choice Award from Food Processing magazine in the category of Gums & Hydrocolloids. In an unaided recall survey, where no supplier names were suggested, readers entered in the names of their favorite suppliers in 21 categories of ingredients.

The online survey was emailed to a subset of Food Processing's circulation. These e-mail recipients represented all categories of the food and beverage industry and all sizes of companies.

Recently an international baking company was looking for a simple yet effective way to increase shelf life and suspend vegetable pieces in their bread mix.

Gum Technology's R&D lab recommended they test our Coyote Brand® Stabilizer ST-101, an optimized blend of Xanthan Gum and Guar, in both their frozen and fresh breads. The Stabilizer ST-101 provided them with a nice smooth texture and a viscosity which helped to improve the cell structure and texture of their breads. This improvement allowed for a more even distribution and improved suspension of the vegetables in the dough. It also made the dough more workable during pre bake. Since moisture was retained within the bread after baking and freezing, Stabilizer ST-101 also slowed staling and provided freeze thaw stability.

Both their sales and dough are rising well above expectations according to the baking company.

Request a sample and test Stabilizer ST-101 in your formulation.

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Coyote Brand® Stabilizer ST-101 is a cost effective natural gum blend that can replace the gluten functionality in baked goods. Gluten mixed with water will produce an elastic and porous web, which is capable of trapping the gas bubbles that leavening agents produce, allowing the product to raise. Stabilizer ST-101 mimics this function. The addition of ST-101 to flour that does not contain gluten provides a replacement for the protein strands created in gluten development. This allows the bread to trap the gasses from the expanding yeasts and the cell structure of the original bread is recreated.

Compared to straight Guar Gum, Coyote Brand® Stabilizer ST-101 is more efficient in low pH applications. Compared to straight Xanthan Gum, it is more cost effective and can be used at lower concentrations. It also provides higher viscosities than xanthan and is more stable under high shear conditions.

Click here for more information on Stabilizer ST-101.