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WHITE MARSH, Md. – TIC Gums has released the newest episode in The Basics of Food Gums video series, Agglomerated Gums. This episode explores the benefits of using agglomerated gums and the impact they have on the manufacturing process.

Hydrocolloids are essential ingredients as they provide texture and stability in food and beverage applications. However, powdered gums can create several challenges during processing including slow dispersion, increased dusting and delayed hydration. Although manufacturers have relied on dry blending and oil slurries to alleviate these issues, many are finding themselves reworking the batches and lengthening their production schedules.



Visit Our Virtual Booth

WHITE MARSH, Md., (October 3, 2016) – TIC Gums will showcase the latest clean label texture and stability solutions for use in nutritional applications such as fortified ready-to-drink beverages and gelatin-free gummy vitamins at booth #Y165 during the 2016 SupplySide West Global Expo and Conference in Las Vegas, October 6-7.

As health and wellness trends continue to drive consumer demand for nutritionally fortified products, developers are challenged to meet a variety of dietary restrictions and lifestyle preferences with variations in protein, vitamins and minerals. To target texture and stability in their formulations, manufacturers can leverage the benefits of TIC Gums’ robust portfolio of stabilizer systems to achieve the desired functionality in their nutritional applications.

Ready-to-Drink Protein Beverages

Download RTD Beverage Guide

Ticaloid® PRO 181 AG is a clean label stabilizer system designed for ultra-high temperature (UHT) processed, ready-to-drink protein beverages. This innovative blend satisfies clean label formulation requirements, improves processing efficiencies and addresses RTD beverage development challenges including protein stabilization and texture modification.

Ticaloid PRO 181 AG allows manufacturers to push the limits of what can be achieved when formulating new, nutritionally enhanced beverages. This includes the ability to emulsify higher nutritional and flavor oil levels, add protein and support particulate suspension while maintaining the desired texture and stability in ready-to-drink products. Ticaloid PRO 181 AG also increases foam stability allowing for use in non-dairy barista milks. Samples of toasted coconut almond milk will be available at the booth to showcase the benefits of Ticaloid PRO 181 AG.

ready to drink beverage stabilizer


Download white paper

WHITE MARSH, Md., (September 27, 2016) – TIC Gums has expanded its advanced portfolio of texture and stability solutions with Ticaloid® Ultrasmooth NGMO Original, a cold water soluble hydrocolloid system for use in non-GMO instant protein beverages.

As instant protein beverages continue to grow in popularity due to their ease-of-use and perceived nutritional value, formulators now have the ability to modify textural attributes to deliver fortified beverages which appeal to a larger market as well as adhere to non-GMO parameters.

non gmo instant protein beverage stabilizer


Hydrocolloid solutions for Dairy Alternative Beverages, Gummy Applications and Ice Cream Formulations will be spotlighted

WHITE MARSH, Md. – TIC Gums will debut new clean label texture and stability solutions for use in dairy alternative beverages, gummy applications and ice cream formulations at booth #3426 during the 2016 Institute of Food Technologists Annual Meeting & Food Expo in Chicago, July 17-19. Visit our virtual IFT booth

In response to the latest clean label trends, TIC Gums now provides advanced clean label texture and stabilization options for food and beverage manufacturers looking to meet specific labeling requirements such as all-natural, organic compliant and non-GMO. TIC Gums’ team of experts, known as our Gum Gurus® will be handing out food and beverage samples at the booth to demonstrate the versatility of these clean label hydrocolloids.


College-bound students create a winning ice cream and marketing campaign

Ice Cream University was featured on WBAL-TV! Watch the clip

WHITE MARSH, MD. (May 4, 2016) -- Eleven local high school students from Harford County Public Schools participated in this year’s Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is based on Cornell University’s Food Science 101 course which is required for incoming freshman of the College of Food Science. TIC Gums sponsored each student’s $500 program fee and provided home ice cream makers upon program completion.

The winning ice cream named Movie Night was the creation of Afsa Simpson, Science and Mathematics Academy at Aberdeen High School; Ianna Pirozzi, The John Carroll School; and Jillian Hensley, Sollers Point Technical High School. “Ice Cream University has been such a wonderful experience. We’ve broadened our horizons and gained a wonderful amount of knowledge of food science. We are all very grateful to have been part of this program,” said a team representative. Movie Night was created with a sweet popcorn flavor, covered in almond pieces and caramel covered pretzels.

Ice Cream University

Tim Andon, Ice Cream University Program Director and Cornell alumnus, led the five week course. “This is a great opportunity for college-bound students with an interest in science and marketing to learn about food science and gain hands-on experience in the food and beverage industry. Students apply food science principles to their unique ice cream formulations and innovative marketing campaigns,” said Andon.