Hydrocolloids could help seasonings stick to crackers

10/3/2013 | BakingBusiness.com

Hydrocolloids, including gum, could be used in place of fats and sugars to affix seasonings to the surface of foods such as crackers, researchers say. In a study, the hydrocolloids worked better than water in affixing ranch, barbecue and other seasonings, but were ineffective with cocoa powder.

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