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TIC Gums presents new sensory white paper on protein beverages at SupplySide West
Thursday, 21 November 2013 10:40

Sensory White Paper Instant Protein DrinkWHITE MARSH, Md.-TIC Gums releases a sensory white paper titled Technically Speaking: Targeting Texture for Instant Protein Beverages at SupplySide West Expo, booth #22070 in Las Vegas, Nev., November 14-15, 2013.

As health and wellness trends continue to penetrate the instant beverage category, product developers must find ways to maximize nutritional value without negatively impacting sensory attributes. This can be challenging due to the increased amount of perceivable particulates added when formulating with vitamin-mineral blends, protein, fiber, and other nutritional ingredients.

Innovative Hydrocolloid Ingredient Solutions from TIC Gums at Fi Europe
Tuesday, 19 November 2013 10:40

WHITE MARSH, Md. – TIC Gums, a global leader in texture and stability solutions for the food and beverage industries, will spotlight innovative, cost saving technologies at Fi Europe, stand 9D39-10 in Frankfurt, Germany, November 19-21, 2013.

Retain Particulates on snacksFor the bakery and snack industries, TIC Gums will showcase the superior binding and film-forming functionality of Add-Here® CSA. As product developers are increasingly using toppings to differentiate their products, minimizing the waste of these components through increased affixation and higher deposition rates are critical parameters for commercial success. Add-Here® CSA keeps surface particulates in place, allowing manufacturers to boost sensory quality and achieve cost savings.

Download white paper TICAmulsion for high oil emulsionsTIC Gums also will introduce TICAmulsion®, a patented technology utilizing the OSA modification of gum arabic, to the European market as an additive for flavor-oil emulsions and other food products.  On 28 August 2013 Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 were amended to include OSA modified gum arabic (E 423) as an authorized food additive. This super emulsifier can create high oil load emulsions of up to 40% resulting in increased production efficiencies and overall cost-in-use savings.

TIC Gums showcases sour cream stabilizer and texture solutions at the Dairy Show
Thursday, 31 October 2013 08:02

Sour cream dipTIC Gums will showcase its innovative Dairyblend products, at booth #1365 during the International Dairy Show in Chicago, Ill., November 3-6, 2013.

The Dairyblend line focuses on providing texture and stability solutions for the dairy industry, including yogurt, cultured creams, and organic products. Talk with our Gum Gurus® about Dairyblend SC-ASC, specially developed to manage texture and stability across the category of acid set and cultured dairy creams.

TICAmulsion is Now Approved for Food & Beverage Use in Europe
Sunday, 13 October 2013 21:06

Ticamulsion modified gum arabic approvedWHITE MARSH, Md., October 10, 2013 – TICAmulsion® from TIC Gums is now an approved additive for flavor-oil emulsions and other food products in the European market.

TICAmulsion® is a patented technology that utilizes the OSA modification of gum arabic to provide superior emulsification. Made from a commonly available grade of gum arabic, TICAmulsion is not prone to the shortages associated with other grades of gum arabic. Flavor concentrate manufacturers can now create high oil load emulsions of up to 40%, with a reliable ingredient source, for increased production efficiencies and an overall cost-in-use savings.

Regulatory Approval Opens New Markets

On 28 August 2013 Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 were amended to include OSA modified gum arabic (E 423) as an authorized food additive.

TICAmulsion® at a Glance

  • Creates stable high oil emulsions over time in comparison to standard methods
  • Provides cost-in-use savings in production, packaging, and shipping
  • Enables innovative product development in fortified beverages
  • Classified as “Non-GMO” in accordance with the European Commission labeling requirements

“The approval of TICAmulsion in the European market allows manufacturers to take advantage of the unique properties of modified gum arabic,” said Greg Andon, TIC Gums’ president. “Its broad regulatory approval will now allow product developers to use TICAmulsion on a global basis to enable dramatically increased productivity or to create new higher oil products.”

TIC Gums Celebrates Opening of Brass Mill Operations Center
Sunday, 13 October 2013 15:29

TIC Gums opens Brass Mill Operations CenterBELCAMP, MD. - TIC Gums celebrates the opening of the Brass Mill Operations Center, located at 1311 Brass Mill Road in Belcamp, Maryland, within walking distance of the company’s Richlynn Operations Center.

Company employees, local officials and industry colleagues attended the ribbon cutting ceremony on October 2, 2013. “TIC Gums is proud of our commitment to local growth and economic stability,” said Greg Andon, president. “We believe in supporting the U.S. markets by continuing to manufacture products domestically as we expand into international markets.”