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Ready-to-Drink Beverages and Agglomerated Xanthan Production Efficiencies to be Highlighted

WHITE MARSH, Md., (September 29, 2014) – TIC Gums will present the new Ticaloid® Pro series for ready-to-drink (RTD) fortified beverages and discuss the production efficiencies of FASTir® Xanthan EC, at booth #1031 during the 2014 Food Technology Summit & Expo in Centro Banamex, Mexico, October 1-2.

The Ticaloid® Pro series utilizes hydrocolloid systems designed for ultra-high temperature (UHT) processed, RTD protein beverages. These new solutions target texture and stability challenges within the beverage and nutraceutical industries.

Designed to suspend fortifying ingredients in lower dairy-based protein systems, Ticaloid® Pro 410 increases the viscosity and heaviness of the end-product, creating a more indulgent drink versus one commonly described as watery or gritty.


Utilizing Gums in Cake Systems to be presented by Steven Baker, Food Scientist

Steven Baker of TIC Gums to speak at Cake SymposiumWHITE MARSH, Md., (August 25, 2014) – Steven Baker, food scientist at TIC Gums, will discuss the utilization of gums in cake applications during the second international Cake Symposium in Boston, August 25-26.

"Hydrocolloids are highly functional ingredients in cake systems. Gums influence and improve batter characteristics which affect final texture and appearance. This presentation will provide information on the most commonly used gums and their purpose in commercial cake systems. The correct gum selection, utilization and method of incorporation will be communicated through a discussion of their unique properties and examples of functionality," said Baker.

Although cake is a global product, ingredient functionality, chemical synergies and physical processes used during manufacturing are still being analyzed. Ingredients with unlimited potential combinations and production methods result in a wide array of cake variations. This year's symposium, hosted by the University of Leuven and the University of Massachusetts Amherst, encourages food scientists, technologists and researchers to gather and share recent progress and insights in the broad realm of cakes.

Baker's presentation, Utilizing Gums in Cake Systems, will take place at the Sheraton Boston Hotel, August 26 at 11:30 a.m.

Click here for more information on gums and stabilizers commonly used in baked goods.

Gluten-free baking, sauce stabilization and beverage emulsification will be spotlighted

TIC Gums at IFT 2014WHITE MARSH, Md., (June 16, 2014) – TIC Gums will debut a new gluten-free product line and showcase innovative agglomerated xanthan products, at booth #4641 during the 2014 Institute of Food Technologists Annual Meeting and Food Expo in New Orleans, June 22-24.

The gluten-free line focuses on providing texture and stability solutions for the bakery and snack industry, including sweet goods and bread. Ticaloid® GF 313, designed for use in sweet goods, will be demonstrated through gluten-free cornbread samples.


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.


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.