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Orange soda uses weighting agent like ester gum

TIC Gums is alerting customers that the glycerol ester of wood rosin (GEWR) remains the best choice for a weighting agent to stabilize sports drinks and other citrus-flavored beverages. This notice comes after a recent decision was released by the Joint FAO/WHO Expert Committee of Food Additives (JECFA), in which the Committee reaffirmed the safety of GEWR and removed the temporary Allowable Daily Intake (ADI) for the glycerol ester of gum rosin (GEGR).

At its 77th meeting in June, JECFA reevaluated and reviewed several food additives, including GEWR and GEGR. The Summary and Conclusions document from the meeting was released June 19, 2013.

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Ice Cream UniversityFourteen high school juniors from Harford County Public Schools in Maryland will see their original ice cream flavors manufactured and offered for sale to the public starting Friday, June 7, 2013 for four consecutive weekends. Divided into 4 teams, the students learned about the process of making ice cream from start to finish including: flavors, inclusions, production, and marketing from food industry professionals and Cornell University professors. The winning flavor among the four, Crunchy Caramel Chaos, will be offered to the public first with the remaining three to follow on consecutive weekends. The student-developed flavors will be available at program partner Broom's Bloom Dairy located on 1700 South Fountain Green Road, Bel Air, Maryland.

 

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Video-Cheese Sauce
In this latest episode of the popular internet series "Does This Have Gum In It?", Gum Guru® Maureen Akins talks about the benefits of using gums to replace or reduce fat content in cheese sauce without sacrificing key texture attributes. Also discussed is TIC Gums' alternative to fat in ravioli filling, Ticalose® CMC 15000. All of these were demonstrated earlier this year at the Restaurant Chefs Association (RCA) Annual Conference and Culinology Expo and now are available for those who were interested but unable to attend.

Better For You Foods

Consumers want to eat foods that are better for them, but prefer not to give up the satisfaction that comes with full fat in this and other, similar foods. Because of the fat content, milk and cream contribute "mouth coating" to both of the cheese sauces. Substituting any significant percentage of these with water alone would make them seem "thin" and "watery," clearing the palate quickly yielding a less satisfying experience. Combining the water with gums systems like these preserves the texture of cream and milk and reduces the amounts of these more costly ingredients needed. Consumers have the same positive eating experience and are not charged the higher price that would have been charged had gums not been substituted.

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Brooms Bloom Dairy - Bel Air, MD

May 13, 2013 (White Marsh, MD.)--Fourteen high school juniors from Harford County, MD., completed their fifth and final week of classes at the “Ice Cream University” Saturday, May 11, 2013 at the TIC Gums, Inc. Texture Innovation Center® in White Marsh, MD. The classes were led by faculty from Cornell University and representatives from local businesses. The costs of the classes were paid for by the sponsors. These supporters were: Broom’s Bloom Dairy, Cornell University, Harford County Public Schools, Star Kay White, and TIC Gums, Inc. The course provides an opportunity for college bound juniors with an interest in science and/or marketing to learn first-hand about new food product development and how to successfully market and sell their new offerings.

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Tortilla wraps
May 10, 2013--Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste. These facts were announced at the "Tortilla Industry Association" (TIA) 2013 Convention and Exposition at Caesars' Palace in Las Vegas, NV. May 10-11, 2013.

Tortillas are hot! According to "Euromonitor" the market for tortillas increased an average of 8.7% every year from 2007 through 2012, making tortillas the fastest growing packaged industrial bread product in the United States. Producing more, high quality tortillas quicker than before is but one of the challenges the industry must manage. Hydrocolloids can have an immediate, positive impact.

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