This was another email I received from Jacob at Spectrum Glazes. He sent the gum and suspender, but I haven't had time to give it a try yet. Just thought the extra explanation may help someone else out there.
The gum is what holds it together. When it's missing you get the glaze flaking apart when it dries because the water isn't holding it together. The suspender is another part and keeps the glaze from settling out from the water. What was so strange about what you described is that only the gum is gone, the glazes haven't settled out. It's two different materials that prevent those issues, but they usually get destroyed at the same time because they're the only two things susceptible to bacteria. It's just quite rare to have only one go completely and the other not at all.
As for how to use them, I'll send both just in case, but you'll likely only need the brushing media unless the glazes start settling out. As for how to use it, take about a tablespoon of the media, it's just CMC gum already dissolved in water, and add it to the pint. Stir it in as best you can, a stick or spoon should be fine, a blender is always better, and let it sit for 15-20 minutes, then do a test, and see if the flaking happens again. If it's still happening, it should at least be dramatically less you've had so far and just add another spoonful of the media to the glaze. It's always best to go slow at first and have to add more because adding is easy, it's not so easy to take out once it's in. Adding too much gum won't be a large problem though. Too much gum will likely just make it very slow to dry and potentially thicken the glaze a bit.
If you have settling issues, the suspender will be the same process, although it's more likely a blender will be necessary, as the suspender is very thick. With the suspender I would go by the teaspoon rather than tablespoon after the first because too much suspender will be a larger problem than too much gum. Too much suspender can really make a glaze go to jelly.