Home • IFT Food Expo 2012
Come to Your Senses - IFT Food Expo 2012

TIC-Gums-Virtual-Booth_tnVisit Booth #421 to taste the difference you can see, smell, and feel...and experience in your bottom line.

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No Sugar? No Problem!

Reduced or no sugar products are a challenge for developers as consumers everywhere want to improve their nutrition and health without giving up the flavor and satisfactory eating/drinking experience associated with sugar. Replacing the sweetness of sugar with artificial sweeteners is relatively easy but there are very important textural attributes associated with sugar that must also be replaced. Using the Texture Revolution® process for mapping the texture attributes of foods and beverages makes formulating reduced sugar products faster and more accurate.

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Press Information

 

MEDIA CONTACT

Corie Beyers
(800) 899-3953 x3489
cbeyers@ticgums.com

NEWS

Better Xanthan Hydration. Greater Production Efficiencies.
Powdered xanthan solves texture and stability issues in food products, such as viscosity and suspension, but it also brings production challenges including dusting and lumping (also known as fish-eyes) during incorporation. While there are labor-...
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