“Where do you work?”

“I work for a company called TIC Gums in White Marsh, Maryland.”

“Oh, chewing gum? Like Wrigley’s?”

This is the kind of response I get when I tell my friends that I work for a gums company. It is a common misconception but, in fact, the gums, aka hydrocolloids, that TIC Gums sells are much more advanced and functional than a stick of chewing gum. Up until a few months ago, I had no idea that these hydrocolloids have applications in most of the foods I eat every day. They improve both the texture and stabilization of foods, which can really influence the desirability and aesthetics of eating them. Gums can be used as adhesives, like adhering poppy seeds to bagels, or as suspension agents, like suspending spices in salad dressings. They can also act as thickeners for products like pudding and soups, or they can be emulsifiers, which keep water and oil mixed in things like soda and salad dressing. Working in the marketing department as an intern, not only do I learn more about marketing every day, I also learn about the seemingly endless array and types of products that use gum. What will I discover today?

Gum Guru Guest Blogger: Ryan Ellis, Marketing Intern