The Dairy Best

For dairy products, taste, texture and flavor are everything. As dairy manufacturers continue to expand their product lines and boost their own production efficiency, they are seeking out ingredient suppliers to help them meet their increasingly complex needs. Having worked with dairy processors for years, TIC Gums has regularly developed and adapted products designed for dairy applications. Most recently, TIC Gums rolled out several new products in their successful line of  Dairyblend stabilizers. Tested in TIC Gums’ state-of-the-art dairy pilot plant, a variety of Dairyblend gum systems have been introduced over the past year.

Low-fat Ice Cream: Anticipating this rise in production and recognizing that the battle for sales of low-fat ice cream ultimately hinges on taste and mouthfeel, TIC Gums recently developed a new stabilizer, Dairyblend IC EZ Creamy. Designed for low-fat ice cream applications, Dairyblend IC EZ Creamy is comprised of a blend of emulsifiers and hydrocolloids that allows for the smooth, creamy texture and taste associated with regular ice cream and a hallmark of the newer “churn style” ice creams on the market today.

Drinkable Yogurt and Smoothies: Designed for single-step processing, Dairyblend YG SP provides the smooth, creamy texture and mouthfeel associated with top-quality drinkable yogurts and allows for superior flavor release. Users also are able to adjust the viscosity for thicker beverages that are in demand right now. “This stabilizer was designed to create the slightly heavier-bodied drinkable yogurt that is out there on the market,” explains Jeremy Higley, TIC Gums food scientist. Dairyblend YG Drink SP is a gelatin-free product.

Cheese Dips: With the popularity of snacking continuing to rise, manufacturers of cheese-based dips are looking for ways to improve the mouthfeel and appearance of their products. Dairyblend CD-10 adds creaminess to cheese dips and allows for a smooth, “short” texture and clean taste. The synergistic balance of gums in this blend eliminates the excess stringiness that can be associated with cheese dips, resulting in an easier-to-spread product. The innovative gum system can be incorporated into many types of formulations, including flavored, multi-ingredient and reduced-fat varieties that continue to penetrate the marketplace, without any changes in texture or taste. Meanwhile, because the gum imparts body and creaminess, manufacturers may be able to reduce the levels of more costly dairy ingredients without sacrificing product quality.

To request samples, visit our sample request page or call (800) 899-3953 for more information.