In the latest episode of the popular “Does this have gum in it?” series, host Harold Nicoll talks with Maureen Akins about the benefits of using gums to replace or reduce sugar in bakery glazes and syrups.

TIC Gums' latest video addition to the series “Does This Have Gum In It?” examines glazes and syrups traditionally sweetened with sugar.

While consumers say they are interested in reducing the amount of sugar in their diets, most are not willing to sacrifice their enjoyment of foods and beverages. Sugar obviously contributes a sweet flavor but less obvious yet key to enjoyment are the contributions sugar makes to the textural characteristics of the food, especially in bakery applications like syrups and glazes.

TIC Gums revealed Ticaloid^® GR 5420 and Ticaloid^® Tortilla; two new products for the tortilla and flatbread manufacturing industry at the Tortilla Industry Association (TIA) 2012. Both are blends of hydrocolloids that reproduce the benefits of guar gum in bakery items like tortillas but contain no guar. TIA is among the most important trade events of the year for the tortilla industry. It was held this year is at Caesars’ Palace in Las Vegas, NV.

For corn and flour tortilla manufacturers and developers, the use of guar gum is important to managing moisture. Proper inclusion of moisture in these and other bakery items is important for proper texture and shelf stability. Food scientists at TIC Gums were able to reproduce the benefits of guar but without using any.

TIC Gums is introducing Ticaloid^® Lite Powder (a guar gum replacement) for the baking industry. As bakeries are traditionally bigger users of guar gum for their operations, this is welcome news as this new product (while containing limited amounts of guar gum) delivers the functional benefits of guar gum using other gums instead of guar gum.

Ticaloid Lite Powder is a specialized blend of hydrocolloids that is recommended particularly for cakes, breads, and similar bakery products to improve texture, mouth feel and increase volume as well as retain moisture. It also imparts a moderate stable viscosity to liquid systems. Usage levels of Ticaloid Lite Powder are 0.15-0.30% of flour weight.

Add-Here™ CSA from TIC Gums

TIC Gums is introducing Add-Here CSA to the snack and bakery industry at the IFT, on June 26, 2012 in Las Vegas, Nevada. The new Add-Here line of products from TIC Gums allows for sugar free binding and fixing of food ingredients. The Add-Here CSA product is specifically for sticking and maintaining inclusions like seeds to bagels or salt and spices to crackers, chips or other snack products.

Add-Here™ 3200 From TIC Gums

TIC Gums is introducing a new line of products which will help reduce or eliminate the use of sugar for binding, film forming, stability, binding and cling in granola, cereal or energy bars. Add-Here™ 3200 is a hydrocolloid system expressly formulated to effectively bind particulates commonly found in granola, cereal, and energy bars while significantly reducing the amount of sugar, honey and/or high fructose corn syrup in the formula.  This new line of products was introduced by TIC Gums at the IFT, 2012 in Las Vegas, Nevada.