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Neutral and acidified protein beverage formulations will be spotlighted

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WHITE MARSH, Md., (July 6, 2015) – TIC Gums will debut new stabilization solutions for use in ready-to-drink (RTD) beverages with specialized focus on low pH and high-protein, neutral applications at booth #1926 during the 2015 Institute of Food Technologists Annual Meeting & Food Expo in Chicago, July 11-14. Visit our virtual booth

Health and wellness trends continue to penetrate the RTD beverage category as consumer demand drives growth for nutritionally fortified products. To capitalize on this trend, product developers are challenged to create products with increased protein and maximized nutritional value while still delivering a stable beverage with desirable textural attributes. Additionally, some consumers are leaning away from products that they deem as not clean-label, which contributes to another layer of formulation complexity.

High-Protein, Neutral RTD Beverages

To target stabilization in high-protein beverages, product developers can leverage the benefits of Ticaloid® Pro 571 SET which allows for cost-in-use savings while stabilizing high-protein RTD beverage formulations without increasing viscosity. A cinnamon oat beverage sample will be available during the show to demonstrate the Ticaloid Pro 571 SET technology. For those developers seeking a clean label, non-GMO or organic compliant option for their formulation, Ticaloid Pro 148 OG suspends high-protein systems, enhances mouth coating and creates a more indulgent beverage.

Acidified Beverages

Dairyblend Acidified Beverage 120 increases the uniformity of color and the rate at which an acidified dairy beverage clears the mouth while reducing the awareness of particulates. This cost-effective system will be demonstrated with samples of a raspberry yogurt beverage throughout the show. For clean label or non-GMO formulations, TIC Pretested® Apple Pectin AM 800 impacts mouth coating, enhances slipperiness and reduces the awareness of particulates. Technical papers for the all four products will be available at booth #1926 along with exclusive formulations for both of the beverage samples.

In addition to launching this robust line of protein stabilization solutions, TIC Gums' food scientists will also hold presentations to discuss current trends within the food manufacturing industry. Steven Baker, senior food scientist, will present at the symposium entitled: Ingredient and Methodology Strategies in Developing Gluten-free Bakery Formulations being held July 12, 10:30 a.m.-12:00 p.m. and Dan Grazaitis, senior food scientist, will present at the symposium entitled: Formulating for Clean Label Products: Regulatory, Market Drivers and Ingredient Selection Options for the Product Developer being held July 13, 10:00 a.m.-11:30 a.m. The sessions will take place in room S501abc of the McCormick Place convention center.

tic gums ift 2015 booth 600 lo

Yogurt Stabilizer-Dairyblend YG Ag

WHITE MARSH, Md., (April 23, 2015) – TIC Gums developed Dairyblend YG AG to stabilize spoonable yogurts, drinkable yogurts and smoothies.

Yogurt continues to be a popular source of high quality protein within the dairy category and product developers are challenged with creating new yogurt products. These innovative products must maximize nutritional value, deliver desirable textural attributes and remain stable.

Hydrocolloids are an integral component of yogurt. Without them yogurt lacks some key characteristics, such as syneresis control and mouth coating, that make it enjoyable to consumers. Product developers can replace gelatin in yogurt and achieve similar textural results using Dairyblend YG AG, which is also available in a non-GMO formulation.

The Gum Gurus® at TIC Gums utilize an extensive knowledge of hydrocolloid systems and a state-of-the art pilot plant to help product developers deliver on consumer expectations. Whether the goal is to develop a drinkable yogurt consumed for breakfast or a more traditional cup set yogurt as a healthy dessert alternative, choosing the right combination of texturizing agents will help achieve product development needs.

The latest Technically Speaking white paper, Targeting Texture in Gelatin-Free, Low-Fat Yogurt, is available for immediate download.

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

Watch the story on WBAL

WHITE MARSH, MD. (March 30, 2015) -- Sixteen local high school students with interests in science, culinary and marketing 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 Holy Cannoli was the creation of Lauren Impallaria, Bel Air High School; Gabrielle Ingoglia, Patterson Mill High School; Madelyn Miller, Edgewood High School; and Rebekah Paradis, Fallston High School. "We all either have an Italian background or grew up making ice cream at home. This cannoli flavor just seemed like the perfect combination," said a team representative. Holy Cannoli will be produced and sold in the coming weeks at Broom's Bloom Dairy store located in Harford County.

Tim Andon, business development manager at TIC Gums and Cornell alumnus, led the five week course. "This is a great opportunity to expose students to the field of food science and possible career paths within the industry. Students not only create the ice cream but they work together to develop a winning marketing campaign."

The first weeks of study focused on scientific principles such as emulsions, overrun calculation, ice crystal formation and statistical know-how for tracking and maintaining quality. The attention then turned to flavor selection and inclusions like nuts, chocolate or fruit, before finalizing the product packaging and marketing.

Students' ice cream and marketing presentations were judged Saturday, March 28 by a tasting panel including Elizabeth Haven, executive vice president of TIC Gums; Tristan J. Zuber, dairy foods specialist at Cornell University; Robert Limpert, supervisor of business, technology and magnet programs of Harford County Public Schools; Mary Beth Stapleton, coordinator of grants, business and community partnerships of Harford County Public Schools; Michelle Mason, family and consumer science teacher at Fallston High School; and Kate Dallam, owner of Broom's Bloom Dairy.

Other entries included: Maryland Madness, a sweet corn, caramel and Old Bay flavored treat; Sweetie Pie, a sweet potato and marshmallow ice cream with cinnamon and graham cracker; Crème Brûlée Flambé, a burnt sugar and salted caramel flavored base with toffee chips


TIC Gums' Ice Cream University 2015

Stabilizers for Acidified BeveragesWHITE MARSH, Md., (March 16, 2015) – TIC Gums now has solutions for low pH, ready-to-drink (RTD) beverages such as drinkable yogurt and dairy-based smoothies with juice. Dairyblend Acidified Beverage 120 and Dairyblend Acidified Beverage 880F target product development challenges associated with low pH dairy beverages, including protein stabilization and texture modification.
Dairyblend Acidified Beverage 120 stabilizes protein in low pH RTD beverages with minimal impact on viscosity while increasing the uniformity of color and the rate at which the product clears the mouth. This results in a product with a clean flavor release and no visual separation.

Dairyblend Acidified Beverage 880F addresses stabilization challenges in low pH RTD beverages that contain fat. This system impacts mouth coating, works at low viscosity and reduces the awareness of particulates.

As health trends, such as added protein, continue to grow in the beverage industry, new requirements arise around texture and stability. TIC Gums' Gum Gurus® utilize their extensive hydrocolloid knowledge and state-of-the art pilot plant to work in tandem with product developers and find solutions that fit specific texture and stabilization needs.

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Food Gums Video SeriesWHITE MARSH, Md., (February 23, 2015) – TIC Gums released an industry-first The Basics of Food Gums video series to help food and beverage manufacturers explain to their customers what gums are, where they come from and why they are used. The videos also support the clear label trend for transparency about what is in consumers' food and where ingredients are sourced.

"Gums have been part of the human diet for thousands of years but consumers tend to be unfamiliar with their names and don't really know what they are, where they come from or the purpose they serve in their food. What little information that is available online can be confusing or misleading," explained Greg Andon, president of TIC Gums.

These videos close the gap between the perception and reality of food gums. View the first two episodes of The Basics of Food Gums series available at

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