Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, announced the launch of GumPlete® systems at SupplySide West in Las Vegas. This synergistic blend of starches and gums can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.
“Typically, starch and gums are sold by separate, competing suppliers, which can result in over-stabilization or inefficient combinations,” said John Randall, president of Penford Food Ingredients. “When Penford Food Ingredients acquired Gum Technology in April, it empowered the two companies to develop cohesive specialty starch and gum solutions.”
- Baked goods
- Soups and sauces
- Egg replacements
- Improve and provide texture
- Mimic gluten functionality
- Increase viscosity
- Reduce syneresis
- Enhance freeze and thaw stability
- Replace eggs
- Prevent oil and water separation
- Clean favor release
- Decrease in overall stabilizer usage levels
GumPlete allows for healthy formulations by reducing fat and replacing eggs. It is non-GMO, Kosher and gluten free.
“Manufacturers and consumers want reduced fat and allergen-free technologies from everything from bakery to beverages. The addition of GumPlete allows us to offer healthy, gluten- and egg-free alternatives across multiple categories,” concluded Randall.
Other health and wellness technologies from Penford Food Ingredients include PenNovo® FR and PenGel®, solid fat replacers; PenFibe®, sugar, flour and other high-calorie ingredients replacer; PenPure® 30 and 37, liquid fat replacers; and PenNovo® 03, an egg yolk replacement technology.