Welcome to our Q&A session with An Ho, the Director of Food Science and Product Innovation at IFPC. An Ho brings a wealth of knowledge and expertise in the realm of gums, emulsifiers, and stabilizers, essential components in food production that play pivotal roles in viscosity, consistency, and overall quality. In this insightful discussion, An Ho sheds light on the fundamentals of these ingredients, recent trends shaping the industry, prevalent challenges faced by manufacturers, and glimpses into future innovations. Let’s delve into the world of gums, emulsifiers, and stabilizers with An Ho as our guide.
1. Please describe what gums, emulsifiers and stabilizers are and the important differences among them.
Gums, emulsifiers, and stabilizers are substances used in food production for various purposes.
Guar acts as a viscosity builder and synergizes well with locust and xanthan gums. It does not require extensive processing such as heat or agitation.
Xanthan, another viscosity builder, does not form synergies but doesn’t need heat either. It can result in a slightly slimy texture which is excellent for dressings and sauces.
Locust bean gum also builds viscosity without sliminess, particularly suitable for frozen desserts to enhance texture. It synergizes well with guar, gellan, and xanthan gums, creating elasticity, but requires heat activation around 170°F.
Gum Acacia serves as a viscosity builder with a smooth finish and doubles as an emulsifier with water-based materials, not necessitating heat.
Tara gum, akin to locust bean gum but needing activation at around 180°F, is a good substitute for it.
These substances, collectively known as hydrocolloids, can create gels and achieve optimal texture at low usage rates.
Starches offer varied functional properties, particularly in yogurt and frozen desserts. They contribute to body and solids, often preferred over simply thickening water, albeit requiring a higher usage rate.
Emulsifiers aid in smoothing products with both fat and water phases. Unlike gums which may trap air causing production issues, emulsifiers aid in retaining air in the desired manner as well.
2. What are some of the biggest changes/trends you have seen recently in gums, emulsifiers and stabilizers? What are consumers seeking?
Recent trends in gums, emulsifiers, and stabilizers highlight consumers’ preference for label-friendly ingredients, especially those like locust (carob), acacia, non-soy or corn-based starches, and allergen and GMO-free options. There’s a growing demand for stabilizers with minimal ingredients, despite potential texture sacrifices, as consumers prioritize cleaner labels.
3. What are some of the biggest challenges the industry faces when producing these ingredients?
The industry faces significant challenges in stabilizer production due to price and supply fluctuations, making formulation difficult. Substitutions may not always be viable, particularly if customers resist changing ingredient declarations. Furthermore, consumer perception often influences demand more than FDA regulation, prompting the need for quick alternative development.
4. How can the familiar mouthfeel consumers expect be captured in clean-label dairy and dairy alternatives?
Innovation is key. Capturing the familiar mouthfeel in clean-label dairy and dairy alternatives necessitates innovation through ingredient synergies, processing enhancements, and extensive testing to mimic pleasing textures.
5. Are you beginning to see some stability in the raw materials market? Or is geopolitical unrest continuing to cause instability? How can this be counteracted?
Stability in the raw materials market has been observed, especially for long-standing ingredients, though newer technologies like sweeteners, fibers, and processed emulsifiers and gums may face limited supply. However, overall prices are decreasing, indicating stability despite geopolitical unrest.
6. Please briefly describe your ingredient innovations and ingredients you offer in this space.
Our ingredient innovations encompass dairy alternative (plant protein) stabilization, clean-label alternatives including colors, flavors, and preservatives, as well as sugar and salt reduction while maintaining texture. Additionally, we offer custom blends to suit various processing, packaging, and preference requirements.
7. How might gums, emulsifiers and stabilizers change in the future?
Gums, emulsifiers, and stabilizers are poised to evolve to meet the demands of more nutritious products and the preferences of modern consumers. Their applications may extend to various formats such as gummies, ready-to-drink or mixed beverages, instant products, and desserts, reflecting the diverse international textures increasingly sought after by consumers.
At IFPC, An Ho is the go-to expert for all things related to gums, emulsifiers, and stabilizers. With her extensive knowledge, IFPC can provide food and beverage manufacturers with high-quality custom blends tailored to their needs and product reformulation development, utilizing these powerful ingredients. Manufacturers, whether experienced or just starting out, can rely on IFPC to enhance their products. By choosing IFPC as their supplier, manufacturers can access the expertise needed to ensure their products stand out and deliver exceptional taste.