Swell control and particle size are the keys to successful colloid applications for meat products. Our meat colloids also provide excellent binding properties.
|TIC Gums Visits Ohio State University’s Department of Food Science and Technology|
Last week TIC Gums’ senior regional account manager David Audia and technical service representative Amanda Hoffman visited Ohio State University where they received a tour of the Parker Food Science and Technology Building. OSU works with many regi...