How to Select the Perfect Gum for Any Recipe

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.
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GUM COMPARISON TABLES
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Gum Choice |
Recipe Addition Ratio |
Dissolving Temperature |
 PH Scale |
Mouth-Feel |
 Co-actions |
5 to 30% |
Cold |
3 to 9 |
Sticky, smooth |
None |
|
0.1 to 1.5% |
Cold |
4 to 10 |
Slick |
Use with Locust Bean & Xanthan Gum |
|
0.5 to 0.7% |
Cold |
3 to 10 |
Creamy |
Use with Xanthan Gum |
|
0.15 to 0.75% |
165°F |
4 to 10 |
Sticky |
Use with Xanthan Gum |
|
0.1 to 1% |
180°F |
4 to 10 |
Sticky |
None |
|
0.05-0.35% |
Cold |
13-Jan |
Sticky, Slick |
Use with Konjac, Guar, and Locust Bean Gum |
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Increased Gum Viscosity When Combined With:
Gum Choice |
Supplemented Gums |
N/A |
|
Locust Bean Gum, Sodium Alginate, PGA, Xanthan Gum, CMC, Methylcellose, HPMC |
|
Guar Gum, Sodium Alginate, PGA, CMC, Methylcellose, HPMC |
|
Locust Bean Gum, CMC |
|
N/A |
|
Guar Gum, Kappa Carrageenan, CMC, Methylcellose, Microcrystalline Cellulose, HPMC |
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Gum Choices to Increase Gel Strength
Gum Choice |
To Increase Gel Strength |
Supplemental Usage |
Low – and High-Acyl Gellans |
Viscosity decreases with pH; optimal strength at pH 4 |
|
Tolerates salts; high stability and particle suspension; moderate solubility alcohol tolerance |
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Rarely used alone; tolerates salt; inhibits ice crystals; moderate alcohol tolerance |
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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. |
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N/A |
Locust bean substitute. If you don’t want the co-action of locust bean gum, use with dairy. |
|
Tolerates salts; shearing decreases viscosity; tolerates 50%-60% alcohol; requires another hydrocolloid to gel. |
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- Tags: Gums
- Chef Edmund
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