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Ticamulsion modified gum arabic approvedWHITE MARSH, Md., October 10, 2013 – TICAmulsion® from TIC Gums is now an approved additive for flavor-oil emulsions and other food products in the European market.

TICAmulsion® is a patented technology that utilizes the OSA modification of gum arabic to provide superior emulsification. Made from a commonly available grade of gum arabic, TICAmulsion is not prone to the shortages associated with other grades of gum arabic. Flavor concentrate manufacturers can now create high oil load emulsions of up to 40%, with a reliable ingredient source, for increased production efficiencies and an overall cost-in-use savings.

Regulatory Approval Opens New Markets

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.

TICAmulsion® at a Glance

  • Creates stable high oil emulsions over time in comparison to standard methods
  • Provides cost-in-use savings in production, packaging, and shipping
  • Enables innovative product development in fortified beverages
  • Classified as “Non-GMO” in accordance with the European Commission labeling requirements

“The approval of TICAmulsion in the European market allows manufacturers to take advantage of the unique properties of modified gum arabic,” said Greg Andon, TIC Gums’ president. “Its broad regulatory approval will now allow product developers to use TICAmulsion on a global basis to enable dramatically increased productivity or to create new higher oil products.”

Improve Particulate Retention in Bakery and Snack Foods with Add-Here® CSA

Comparison of seed retention on pretzel chipsTIC Gums will introduce its new and innovative technology, Add-Here® CSA, at booth #3124 during the Institute of Food Technology Annual Meeting and Food Expo in Chicago, Ill., July 14-16, 2013.

Add-Here® CSA improves particulate retention during manufacturing and shipping for the bakery and snack food industries. The additional bonding strength created by Add-Here® CSA allows particulates on finished goods to stand up to the various rigors experiences during their full production and product life cycles.


Saladizer Max emulsifies dipsEmulsify and Add Texture to Salad Dressings, Dips, & Sauces with Saladizer® Max

TIC Gums will showcase its unique hydrocolloid systems, Saladizer® Max, at booth #3124 during Institute of Food Technology Annual Meeting and Food Expo in Chicago, Ill., July 14-16, 2013.

TIC Gums continues to provide product solutions for dressings, sauces and dips with the Saladizer® series of hydrocolloid systems. Included in this line is Saladizer® Max, a patented technology developed to emulsify and improve texture in full fat, reduced fat, and fat free dressings, sauces and dips.


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.


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.