The Ingredient Panel
A food scientist, a chef, and a food product developer discuss what's in your food, why it's in your food, and why that matters
The Ingredient Panel
S2 E05 Gums: the low percentage ingredient with outsized impact
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Linsey Herman, Jill Houk, and Karen Watson
Why do packaged foods need added gums when the food you make at home never does? Join us as we talk about how gums (also known as hydrocolloids) end up in your food and for what purpose.
Links:
Guest Lela Squire
Gum Primer
FDA Regulations on Gums
Recent Carageenan Study