SupplySide MarketPlace Report: Fiber and Hydrocolloids for Egg Replacement, Reduced Fat, and More

Gum Technology’s (Tucson, AZ) Hydro-Fi line brings the benefits of hydrocolloids and citrus fiber to a variety of products. Hydro-Fi ingredients can improve cling properties, mouthfeel, and suspension for sauces; improve yield, texture, and mouthfeel for ground meat; replace 50% of egg in cake applications, while improving moisture retention, texture, and crumb structure; and reduce fat in ice cream and sorbet, while also reducing crystal size.

Gum Technology