GP-Agar Gum comes from seaweed. GP-Agar Gum is a gelling agent and is used in, to name a few, icings, pie fillings, meringues, piping gels and as a culture medium in Petri dishes (Remember High School Biology?)
GP-Carrageenan Gum Shall we go three-for-three? GP-Carrageenan Gum comes from seaweed and contains the two gelling Carrageenans, an Iota and a Kappa (Lambda, the third doesn’t gel.) This Carrageenan works well in egg nog, skim milk products and beer.
GP-Clear Shot Gum also contains the two Carrageenans, a Iota and a Kappa.
GP-CMC Gum is – are you ready for this? – Carboxymethylcellulose. (Try saying that real fast three times!) GP-CMC Gum is an example of a modified (as in not all natural) gum; plant fibers (cellulose) are chemically treated to produce CMC. GP-CMC Gum is categorized as a semi-gel. (It gets real-l-y thick!) Some of its uses are in dressings, sauces, breads, lotions and hair gels. Because GP-CMC Gum contributes virtually no color, if transparency is a factor, such as in a lotion or a hair gel, GP-CMC Gum would be your gum of choice.
GP-Guar Gum comes from a seed, is a thickening agent and can be found in ice creams and other dairy products; instant soups, sauces, gravies, salad dressings, beverages, batters and breads, to name a few.
GP-Locust Bean Gum (GP-LBG) comes from the seed of the carob (chocolate substitute) bean and is sometimes called Carob Bean Gum. It is a thickener and is used in, to name a few products, sauces, gravies, ice cream, butter milk, cream cheese, cottage cheese, jams, jellies, pie fillings and frozen foods.
GP-Tragacanth Gum is basically a tree sap. It is a thickening agent and is used in salad dressings, relishes, sauces, sandwich spreads and gum paste and fondants (cake decorations). It is also an emulsifying agent (prevents the oil and water separation) and is used in beverages and sodas. GP-Tragacanth Gum is also used in products like incense and mascaras.
Note: Although gums are non-allergenic and safe, in general, Tragacanth has caused occasional severe allergic reactions.
GP-Xanthan Gum is a product of aerobic fermentation of sugars and is usually considered a natural product. (At least we do!) It is a thickening agent and works well in beverages, sauces, gravies, batters, salad dressing and as a bulking agent in breads and pastries.
GP-AGX Gum is a top secret blend of GP-Alginate Gum, GP-Guar Gum and GP-Xanthan Gum. We could tell you the exact ratio but then we would have to k…, never mind. GP-AGX Gum is a thickening agent with extra punch. It works extremely well in dressings, sauces, batters and beverages.
GP-XG Gum is a special blend of GP-Xanthan Gum and GP-Guar Gum. It is a thickening agent with extra punch similar to GP-AGX Gum. It also works well in dressings and sauces, batters and beverages. It also would be the gum of choice to prevent extreme oil absorbance when frying foods like breads, chips and tortillas.
GP-Fenugreek Gum comes from the Trigonella foenum-graecum, an annual legume. GP-Fenugreek Gum, a quick-hydrating, thickening agent, works well in protein powder/sports drinks, as well as in salad dressings, relishes, sauces, and sandwich spreads. Additionally, with emulcification properties similar to GP-Gum Tragacanth, GP-Fenugreek Gum aids in preventing the oil and water separation.
GP-Konjac Gum comes from the tuber (roots) of the Amorphophallus Konjac plant. GP-Konjac Gum gives the “Biggest Bang For The Buck”; it is a thickening agent (the highest viscosity-providing gum), a gelling agent (thermo-reversible as non-thermal reversible gels) and a film-forming agent. GP-Konjac Gum works well in pastas, baked goods, sauces, ice creams, candies and dessert gels.