Which gum/gums to use to get a gummy texture when using Agar agar powder
Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortunately, once I make the gummies the agar agar sets but I don’t get the gummy/chewy texture that is required. What should I use in conjunction with the agar agar to get this texture without having to compromise the vegan factor?
Best Answer
Just checked the ingredients of some common brands and it looks that they mostly use a mixture of sucrose and glucose-syrup or invert syrup(aka glucose-fructose-syrup) as a base, some also add modified starch. While pectine, locust bean gum, guar or xanthan is used as thickening agent. Agar also would go in this list, but seems not to be used very much by the industry for making gums. But this might rather be for financial than for technical reasons. I would recommend to search for some recipes to compare against each other and to use as starting point to figure out the right balancing of the mixture.
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Is Tara gum the same as xanthan gum?
For instance xanthan and guar gum are both thickeners but when combined they create a gel....Something to Chew On..Higher Viscosity When Used With\u2026Tara GumN/AXanthan GumGuar Gum, Kappa Carrageenan, CMC, Methylcellulose, Microcrystalline Cellulose, HPMC6 more rows•Apr 13, 2020Is locust bean gum the same as guar gum?
Locust bean gum (LBG), also known as carob gum, is structurally similar to guar gum. It, like guar gum, is a flour made from the endosperm of the seed of a legume. The two gums, however, have important property differences.What does gum agar look like?
The best thing about agar-agar gum is that it is colorless, flavorless and odorless, which eliminates requirement for any processing, and it is sold in the form of dehydrated flake or powder, and helps in attaining a \u201cthick\u201d texture, from custards to soups.What is the agar powder?
Agar, also known as just 'agar', is a mix of carbohydrates extracted from seaweed, specifically red sea algae. It is a vegetarian alternate to gelatine. It is a helpful culinary ingredient and can be used to thicken soups, make jams and jellies, custards, ice creams and other desserts that need to gelatinize and set.Agar Agar FAQ: What you need to know
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