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How to Select the Perfect Gum for Any Recipe

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How to Select the Perfect Gum for Any Recipe

A variety of Cape Crystal Brands gums

The image above shows a representive sample of Cape Crystal Brands, gums from the raw product in the "crop" form to the final form in a pure powder.

Because of the wide selection, cooks and chefs can be confused as to which gum provides the best outcome in a recipe. There are so many to choose from. Each gum has its own characteristics and effect in a recipe. To add to the confusion a number of gum choices may be used together providing much different results. Most gums are thickeners, but when certain gums are combined, they will also create a gel when heated. The following infographic should help remove the confusion and allow you to choose the most perfect gum for your recipe.

 

GUM COMPARISON TABLES

 

Gum Choice

Recipe Addition Ratio

Dissolving Temperature

 

PH Scale

Mouth-Feel

 

Co-actions

Arabic/Acacia Gum

5 to 30%

Cold

3 to 9

Sticky, smooth

None

Guar Gum

0.1 to 1.5%

Cold

4 to 10

Slick

Use with Locust Bean & Xanthan Gum

Konjac Gum

0.5 to 0.7%

Cold

3 to 10

Creamy

Use with Xanthan Gum

Locust Bean Gum

0.15 to 0.75%

165°F

4 to 10

Sticky

Use with Xanthan Gum

Tara Gum

0.1 to 1%

180°F

4 to 10

Sticky

None

Xanthan Gum

0.05-0.35%

Cold

13-Jan

Sticky, Slick

Use with Konjac, Guar, and Locust Bean Gum

 

Increased Gum Viscosity When Combined With:

Gum Choice

Supplemented Gums

Arabic/Acacia Gum

N/A

Guar Gum

Locust Bean Gum, Sodium Alginate, PGA, Xanthan Gum, CMC, Methylcellose, HPMC

Locust Bean Gum

Guar Gum, Sodium Alginate, PGA, CMC, Methylcellose, HPMC

Konjac Gum

Locust Bean Gum, CMC

Tara Gum

N/A

Xanthan Gum

Guar Gum, Kappa Carrageenan, CMC, Methylcellose, Microcrystalline Cellulose, HPMC

 

Gum Choices to Increase Gel Strength

Gum Choice

To Increase Gel Strength

Supplemental Usage

Arabic/Acacia Gum

Low – and High-Acyl Gellans

Viscosity decreases with pH; optimal strength at pH 4

Guar Gum

Agar Agar

Tolerates salts; high stability and particle suspension; moderate solubility alcohol tolerance

Locust Bean Gum

Agar Agar, Kappa Carrageenan, Xanthan Gum

Rarely used alone; tolerates salt; inhibits ice crystals; moderate alcohol tolerance

Konjac Gum

Agar Agar, Kappa Carrageenan, Xanthan Gum

Gels at pH > 9; moderately alcohol-tolerant; viscosity increases. Best hydrated 158°F when heated or at concentration of 1% or higher; doesn’t melt once gelled under alkaline conditions.

Tara Gum

N/A

Locust bean substitute. If you don’t want the co-action of locust bean gum, use with dairy.

Xanthan Gum

Locust Bean Gum, Konjac Gum

Tolerates salts; shearing decreases viscosity; tolerates 50%-60% alcohol; requires another hydrocolloid to gel.

 

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  • Chef Edmund
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