In a simpler dairy marketplace decades ago, milk was milk and cheese was pretty much cheese. As any dairy processor knows, however, product formulations have changed right along with the competitive environment and more complex processes have resulted. The food scientists at TIC Gums, known as the Gum Gurus^® are leaders in working with dairy manufacturers on formulations that meet their product and operational needs.

Solution: Dairyblend stabilizer systems for complex processes

As the types of dairy foods have expanded and evolved in recent years, so, too, have the stability and functionality requirements of dairy manufacturers. The Gum Gurus are continually developing Dairyblend stabilizer systems that are designed to meet these changing needs.

Because gums can hold many times their weight in water and work to control water migration, they are effective at stabilizing dairy products that tend to have high moisture and low solids contents. These functional characteristics of Dairyblend stabilizers help ensure finished products have a creamier, less icy, mouthfeel, and appearance. At the same time, the stabilizers in the Dairyblend line also improve freeze-thaw and shelf-life stability and control meltdown during consumption. Examples of Dairyblend stabilizers designed for specific applications include:

• Dairyblend SC FT Stabilizer, which helps sour cream makers formulate a versatile, heavy-bodied, and economical freeze-thaw stable product. View prototype for Low Fat Sour Cream
• Dairyblend Cream Cheese Acid Set Stabilizer, a specialized stabilizer for direct-set cream cheese, which does not require the use of a separator or a curd pressing mechanism.View prototype formula for Acid Set Cream Cheese

Solution: Dairyblend stabilizers for the health conscious consumer

Over the last few years, consumers started realizing that eating a more healthful diet doesn’t necessarily mean banishing all dairy products from their refrigerators. Instead, they’re learning that there are tasty and satisfying diet-friendly dairy products that can replace the full fat or full sugar dairy foods they previously enjoyed. TIC Gums has developed a number of stabilizers for these new products, including:

• Dairyblend YG FB 3, a stabilizer blend that can be used to create heavy bodied yogurt and boost the soluble dietary fiber content of the finished product.
• TICorganic^® YG Cup Set, a 100% organic stabilizer for use in pudding-style thick and creamy 100% organic cup set yogurt products.
• Dairyblend IC EZ Creamy, a complete stabilizer and emulsifier system that is designed for low fat ice cream applications.

Solution: TIC Gums’ Dairy Pilot Plant

TIC Gums’ dairy customers can not only see firsthand how Dairyblend stabilizers work, but they can test them for themselves in the company’s state-of-the-art dairy laboratory. In 2008, TIC Gums opened the doors of the Texture Innovation Center^® that includes a modern dairy pilot plant designed for its own R&D purposes, as well as those of its dairy clients. Since then, dozens of dairies have taken advantage of the plant facilities and the application knowledge of TIC Gums’ food scientists, who work with them to provide solutions to formulation challenges.

To talk to a Gum Guru about your specific dairy application or to order samples start a live chat or call (800) 899-3953.