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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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Glazed coffee rollWHITE MARSH, Md., (February 2, 2015) –TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level, providing cost-in-use savings and an answer to a shifting agar market.

Agar is often the preferred stabilizer for icings and glazes as it controls water migration, aids in icing retention and creates a finished product that is easy to apply. Due to market fluctuations and limited availability the cost of agar has increased, causing developers to search for alternatives.

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WHITE MARSH, Md., (January 05, 2014) –TIC Gums is excited to announce an extended portfolio of texture and stabilization solutions for instant beverages.

Ticaloid® Ultrasmooth, a cold water soluble hydrocolloid system which effectively decreases astringency and the perception of particulates in instant beverages, has been a valuable tool for product formulators. Due to the success of Ticaloid® Ultrasmooth, TIC Gums has expanded its portfolio of texture and stability solutions for instant protein beverages to include non-GMO and organic options.

Fortified instant beverages continue to grow in popularity due to ease-of-use and perceived nutritional benefits. As this market grows, the consumer base has also expanded to include those that expect an enhanced sensory experience.

Utilizing the Texture Revolution® Lexicon, TIC Gums has formulated non-GMO and organic options to improve the texture of fortified instant beverages that require substantial mouth coating and a reduction in the awareness of particulates. The new products include:

Formulation requires careful consideration of ingredient selection and usage levels. Product developers are encouraged to engage with TIC Gums' in-house food scientists, known as Gum Gurus®, to identify and determine the best solution to fit their specific texture and stabilization challenges and label declaration requirements. 

Resources

Stabilizer Recommendations for Instant Protein Beverages

Video: Solving Texture Issues in Instant Protein Beverages

Download: Clean Label Hydrocolloids Chart

WHITE MARSH, Md., (November 18, 2014)–TIC Gums announced today the opening of a new manufacturing facility in Guangzhou, China, allowing the company to meet the growing global demand for texture and stability solutions within the food and beverage industry. The new facility significantly expands the company’s production capabilities to fulfill orders for the Asia Pacific market.

“Manufacturing in China allows us to meet our expectations of high service levels to our customers there and in the surrounding region. Customers will enjoy shorter lead times and overall faster responsiveness which are very important to our customer experience,” said Greg Andon, TIC Gums’ President. “TIC Gums’ Guangzhou location is ideal for servicing both China as well as the rest of Asia.”

Guangzhou is ranked among the largest cities in China with more than 12.7 million inhabitants and is one of China’s leading commercial and manufacturing regions. The new facility reflects TIC Gums’ strict quality and safety standards and utilizes the same manufacturing principles as its North American operations.

This facility will serve as the Asia Pacific regional headquarters; TIC Gums will remain based out of Maryland, USA.

TIC Gums Opens Manufacturing in China

TIC Gums China

TIC Gums China

College-bound students apply scientific principles to create a winning ice cream and marketing campaign

Students graduating from Ice Cream UniversityWhite Marsh, MD--Seventeen local high school students with interest in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the TIC Gums 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 Campfire Delight was the creation of Sarah Ermatinger, Bel Air High School; Shayla Graves, Bel Air High School; Rebecca Jones, Bel Air High School; Monica Richmond, Eastern Technical High School; and Kevin Vickery, Havre de Grace High School. "Our ice cream is a modern interpretation of a s'more. Since it is a classic treat, we think this is a good flavor for any demographic," said a team representative. Campfire Delight will be produced and sold in early May at Broom's Bloom Dairy store located in Harford County.

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