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Posted: Sunday June 19, 2011 4:03 AM
Vegetable gums can be used as "icing stabilizers" One of these these so-called gum stabilizers is offered by TIC Pretested® Icing Stabilizer [eg sodium carboxymethylcellulose (NaCMC) and gelatin].
Cellogen Powder, Tylopur, and Tylose are all brands of carboxyl-methyl-cellulose or CMC.
Gum Tragacanth, Gum Arabic, Xantham Gum, CMC are the most common gums. They are all thickeners and emulsifiers. Every gum has different properties and different strengths. The gums can act/react differently depending upon the recipe ingredients and what you want it to do: right down to your climate and working environment ..
Not all "icing stabilizers" consist of gums.
Most consist of starch, and there are plenty of icing recipes that include cornstarch as an ingredient.
A quick searh of the Internet:
Stabil-Creme Icing Stabilizer Ingredients: Modified corn starch, dextrose & polysorbate 60.
Stay-Ice Ingredients: sugar, non fat milk solids, wheat starch, salt, vegetable shorting, lecithin, polysorbate 60, egg sibumen, monostearate, and artificial flavor.
One "icing stabilizer" may contain CMC or gums, but all "icing stabilizers" do not ..