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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.

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.


WHITE MARSH, Md. – TIC Gums, a global leader in texture and stability solutions for the food and beverage industries, will spotlight innovative, cost saving technologies at Fi Europe, stand 9D39-10 in Frankfurt, Germany, November 19-21, 2013.

Retain Particulates on snacksFor the bakery and snack industries, TIC Gums will showcase the superior binding and film-forming functionality of Add-Here® CSA. As product developers are increasingly using toppings to differentiate their products, minimizing the waste of these components through increased affixation and higher deposition rates are critical parameters for commercial success. Add-Here® CSA keeps surface particulates in place, allowing manufacturers to boost sensory quality and achieve cost savings.

Download white paper TICAmulsion for high oil emulsionsTIC Gums also will introduce TICAmulsion®, a patented technology utilizing the OSA modification of gum arabic, to the European market as an additive for flavor-oil emulsions and other food products.  On 28 August 2013 Annexes II and III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 were amended to include OSA modified gum arabic (E 423) as an authorized food additive. This super emulsifier can create high oil load emulsions of up to 40% resulting in increased production efficiencies and overall cost-in-use savings.


Sour cream dipTIC Gums will showcase its innovative Dairyblend products, at booth #1365 during the International Dairy Show in Chicago, Ill., November 3-6, 2013.

The Dairyblend line focuses on providing texture and stability solutions for the dairy industry, including yogurt, cultured creams, and organic products. Talk with our Gum Gurus® about Dairyblend SC-ASC, specially developed to manage texture and stability across the category of acid set and cultured dairy creams.


TIC Gums opens Brass Mill Operations CenterBELCAMP, MD. - TIC Gums celebrates the opening of the Brass Mill Operations Center, located at 1311 Brass Mill Road in Belcamp, Maryland, within walking distance of the company’s Richlynn Operations Center.

Company employees, local officials and industry colleagues attended the ribbon cutting ceremony on October 2, 2013. “TIC Gums is proud of our commitment to local growth and economic stability,” said Greg Andon, president. “We believe in supporting the U.S. markets by continuing to manufacture products domestically as we expand into international markets.”