TIC Gums - Hydrocolloid systems for pie fillings and fruit toppings

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Pie Fillings, Fruit Toppings

Our gum systems are specially designed to stabilize all kinds of pie fillings and fruit toppings. Gums can prevent bakery fillings from boiling out when baked, reduce unsightly syneresis after freezing and thawing, and impart a creamy mouthfeel.

Below are some of the most commonly used gums in pie fillings and fruit toppings.

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TIC Pretested® Stabilizer DF-866 Powder

Typical usage level:
Features: TIC PRETESTED Stabilizer DF-866 Powder is the ideal product for the frozen fruit processing industry, where it is added to achieve a more viscous syrup that may be used as a dessert topping. Also, many consumers purchase frozen berries based on drained weight. The drained weight is derived by weighing the mixture, then placing it in a colander - allowing time to pass for the excess liquid to drain, and then reweighing the material in the colander. When fresh strawberries (or other fruits) are mixed with sugar, liquid from the strawberries exudes (osmotic pressure) and the drained weight drops from a typical 80% to 70%. Upon freezing the fruit exudes more water, and drained weight values may drop as low as 50%. The addition of Stabilizer DF-866 Powder will increase the drain weight, resulting in a higher value for the 4+1 frozen fruit. Typical usage level is 0.5% (based upon the weight of the total batch.

Ticaloid® MP Powder

Typical usage level: 0.15% to 0.30%
Features: Ticaloid® MP Powder provides excellent control of syneresis in a number of food applications, including mashed potatoes. Ticaloid MP exhibits very good water binding in non-heated systems while providing gelling properties when the finished product is heated. This combination gives products made with Ticaloid MP protection from water loss over a large temperature spectrum. Ticaloid MP is cold water soluble, but goes into solution with less foam when dispersed in warm water and the cooled prior to use.

TIC Pretested® Pectin HM Slow Set

Typical usage level:
Features: Optimum pH is 2.8 to 3.2 and TSS of 65% to 70%. Used for Large Containers - Cool to 60-65°C before filling.

TICACEL 100 Cellulose Powder

Typical usage level: 0.5-1.0%
Features: Ticacel 100-S Cellulose Powder is widely used in the processed cheese industry to prevent the clumping of shredded pieces. Ticacel 100-S is also used in vegetable preparation where it absorbs undesirable excess water.

TICACEL® HV Powder

Typical usage level: 0.05% to 0.75%
Features: TICACEL MC HV is a high viscosity methylcellulose. Cold water soluble, TICACEL MC HV gels when heated to temperatures from 132°F to 148°F. This thermal gelation property makes it an ideal stabilizer for preventing boil out in baked fillings, adding cling to sauces, and regulating viscosity during processing stages. The surface active properties of TICACEL MC HV make it useful in many personal care products. When used at roughly 0.1% TICACEL MC HV adds a crisper texture to rice noodles while still maintaining the desired flexibility.

NEWS & BLOG

TIC Gums Introduces Itself and its Panning Technology to Europe
At the “ProSweets” 2012 Cologne Trade Fair… January 29, 2012 (Cologne, Germany) TIC Gums will introduce both itself and its TicaPAN® 311 Coating System for binding sugar and sugar alcohol syrups in confection coating and panning at the “ProSweets C...
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100% Gum Arabic Replacement for Confections Comes to Europe
January 29, 2012 (Cologne, Germany) – TIC Gums is introducing a replacement for gum arabic to the candy and confection industry in Europe. Known as TicaPAN® 311, the coating system will bind sugar and sugar alcohol syrup in confection coating and pa...
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The Gum Guru bleeds purple
Usually the NFL playoffs are a time of heated but good natured debate among the football fans at TIC Gums. Obviously, there is a large contingent of fans of the hometown Baltimore Ravens but there is also a vocal group of Pittsburgh Steelers fans. ...
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