How to Select the Perfect Gum for Any Recipe

The image above shows a representative 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.

About the Author Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools. — Ed