Utilizing Gums In Cake Systems

Texture + Stability Solutions

Utilizing Gums in Cake Systems


What are gums?o Also called “Hydrocolloids”

– Hydro meaning water– Colloid from the Greek word meaning glue-like

o Technically defined – All water soluble tree saps/exudates and other

mucilages that are polysaccharide-based and dissolve or colloidal-suspend in water but are not digestible by human enzymes and falls under the classification of soluble fiber

– These substances form gel, thicken when added to water or create films


How do gums build viscosity?o Gums build viscosity through interacting

with water– Hydrogen bonding with water molecules– Intermolecular hydrogen bonding with water

will thicken solutions– Intramolecular hydrogen bonding will manage

water (freeze/thaw stability, moistness)


Why use gums in cakes?o Thicken and stabilize batter without removing water

– Holds batter emulsion– Results in an even, consistent crumb structure– Allows suspension of inclusions

o Manage water– Increases water-holding capacity which leads to a moister and

lighter mouthfeel and decreases particulate awareness– Freeze/thaw stability – Increases shelf life

o Effective at very low usage levels– 0.1 – 0.3% based on flour weight– Depending on usage level and formulation, water holding

capacity increases 5-50 parts for every 1 part gum


How do you select which gum to use?

o Function– Gums can either thicken water, form gels or create films

o Processing Conditions– Many components must be taken into consideration such as:

time, temperature, soluble solids, pH, available sheer– These will affect the gum choice

o Ingredient Statement/Regulations– Gums are available to comply with status such as “natural”,

non-GMO, organic, kosher and halalo Costs

– Since gums are an agricultural resource, market value can fluctuate based on crop sizes, harvest season and political issues


Batter balance is important

• Batter Stability• Stable emulsion ensures a tight,

consistent crumb• Batter Viscosity

• Consistent suspension and dispensing is reliant on the batter being not too thick nor too thin

• Ingredient Levels• Balance between water and gum

levels maximizes the gum’s functionality (see slide 21)

Batter Stability

Ingredient Levels

Batter Viscosity


Considerations for batter systemso pH

– Neutral to alkalineo Mixing

– Medium shear and short timeo Temperature

– Ambient temperature during mixing– High internal temperatures during baking

o Variable ingredients– Flour type, sugar, extracts and inclusions can all affect the way

a gum system functionso Best options would include gums that rapidly hydrate in

cold water – Ticaloid® GF 313– Ticaloid® Lite– Action Gum 8200


Yellow cake formulation and procedureIngredient Bakers

% True %*

Cake Flour 100 23.31Sugar 120 27.97Baking Powder 5.5 1.28

Salt 4 0.93Non Fat Dry Milk 8.5 1.98

Gums 0.1 (0% for control)

0.02

Cake Shortening 50 11.65

Whole Eggs 60 13.98Vanilla Extract 1 0.23

Water 75 (for 0% gum)* 18.65

*levels vary depending on water addition with gums

1. Add dry ingredients to bowl2. Using paddle attachment, mix

for 1 minute on speed 13. Scrape bowl and paddle4. Add eggs and mix for 4 minutes

on speed 15. Scrape bowl and paddle6. Add half of the water and mix

for 4 minutes on speed 17. Scrape bowl and paddle8. Add rest of water and vanilla

extract and mix for 4 minutes on speed 1

9. Deposit 420 grams batter into 8-inch cake pan

10. Bake at 350°F for 22 minutes


Control – no gums

Test Result

Specific Gravity 0.91

Bostwick Batter

Flow (30 sec)

9.4 cm

Shoulder Height 2.15 cm

Center Height 3.1 cm

An acceptable cake can be achieved without the use of gums. However, moistness, softness of crumb and volume can all be increased by incorporating gums.


0.1% gum- no additional water

Test Result


Bostwick Batter

Flow (30 sec)

8.5 cm


Center Height 3.0 cm

Since gums increase the water holding capacity of the batter, if the level of water added is inadequate, then thicker batter with lower volume will result.


0.1% gum– 5 parts additional water

Test Result


Bostwick Batter

Flow (30 sec)

8.4 cm


Center Height 3.3 cmAt the same gum usage levels, as

water increases so does the volume, softness of the cake and moistness of the crumb.


0.1% gum – 30 parts additional water

Test Result


Bostwick Batter

Flow (30 sec)

8.8 cm


Center Height 3.2 cmWith ideal water : gum ratio, batter

flow approaches the control product and volume is greater (especially at the shoulder height) and crumb is moist and soft.


0.1% gum – 50 parts additional water

Test Result


Bostwick Batter

Flow (30 sec)

9.5 cm


Center Height 3.4 cmExcess water will lead to tunneling

and excessive crowning. The batter also becomes much thinner which may lead to issues with the dispensing equipment.


Balance is key

Water and gum levels (can range between 40 and 50 parts) must be in balance to achieve an optimal finished product.

With gums and no additional water

With gums + 30 parts additional water


Gluten-Freeo In general, gluten-free batter is thinner

– Gluten-free alternative flours do not have the same water holding capabilities as their gluten-containing counterparts

– Yields a more dense, low volume product commonly described by consumers as gritty or sandy and breaks apart easily

o The same gums can be used– Higher usage levels 0.25 – 0.5% based on flour weight

o Added water is less than conventional cakes– 5-10 parts added water for every part gum


Thank You!Call the Gum Guru® at: (800) 899-3953 or (410) 273-7300

Chat with the Gum Guru ® at: ticgums.com/chat

Date post:	21-Apr-2017
Category:	Food
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Utilizing Gums In Cake Systems

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