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Cookie with cheese and spicesTIC Gums will introduce Add-Here CSA to the Asian marketplace March 26-28, 2013 at the "Food Ingredients China 2013 Expo" inside the Shanghai World Exposition and Convention Center, booth 1J03/1K02. Add-Here CSA is a binder and film former that will stick inclusions like sesame or poppy seeds to baked goods.

Add-Here CSA works better than plain water, is less expensive than traditionally used egg wash and is non-allergenic. While costlier than plain water, Add-Here CSA provides excellent value as seeds, salt, sugar, and spices remain in place, providing a better experience for consumers that were not possible before. Applications for Add-Here CSA include sticking inclusions to bagels, crackers, chips, biscuits (cookies) and crisps.


Bagels-Cream-Cheese_400Bakers, snack makers and other food manufacturers looking for substitutes for sugar and “egg-wash” will be in a better position to do so with Add-Here™ CSA from TIC Gums. Add-Here CSA is a proprietary blend of gums developed to stick spices, salt, seeds, and other topicals onto a variety of products. Add-Here CSA has low viscosity in solution, so it can be easily sprayed onto bagels, pretzels, crackers, and other applications where sticking spices or other topicals are preferred.

The company made this announcement at the SupplySide West 2012 trade event which occurs November 7 and 8, 2012 in Las Vegas, NV at the Venetian and Sands Expo Hall. The new Add-Here CSA line of products from TIC Gums allows for an allergen-free adhesion of food ingredients. 


granola-clusterTIC Gums will demonstrate how its Add-Here 3200 hydrocolloid system reduces the need for sugar, honey, or high fructose corn syrup (HFCS) for binding and film forming, stability and cling for granola and other cereal “clusters” at the SupplySide West 2012 exhibition. SupplySide West 2012 occurs November 7 and 8, 2012 in Las Vegas, NV. at the Venetian and Sands Expo Hall.

Granola cereal clusters made with Add-Here 3200 demonstrate how the texture and appeal of fully sugared cereal can be closely mimicked or even improved upon with gums and gum systems. This is important as so much of the pleasure of eating is derived from texture and not flavor alone.


While July is always “National Ice Cream Month” and only a few days remain, there is still plenty of summer remaining and a lot of time to enjoy ice cream. The functionality of gums and gum systems in ice cream is not widely understood, though their role benefits manufacturers and consumers.

The popular YouTube series, “Does This Have Gum In It” continues this month with a description of how gums and gum systems contribute to the enjoyment of ice cream and other frozen dessert novelties. “Does This Have Gum In It” is produced by TIC Gums. 


Chocolate Milk Formulation Download

While much of the growth in the dairy category is attributed to yogurt, demand for flavored dairy beverages has steadily increased over the past three years*. Chocolate milk is a popular dairy beverage that can be found on most store shelves and children’s menus at restaurants. Generally thought of as a drink for children, few manufacturers have capitalized on the market potential for premium chocolate milk.

Small Formulation Changes Yield A Big Difference

With slight changes in formulation (cocoa, stabilizers, sweeteners) chocolate milks can be produced to appeal to a very different target consumer. A more decadent flavor and texture can be added to appeal to adults, for example. Traditionally, chocolate milk has always required stabilizers to suspend the cocoa particles in the beverage, with carrageenan the stabilizer of choice. Many familiar brands of chocolate milk use this gum to keep the cocoa and other solids suspended.

Tools for Describing Texture

Using the Texture Revolution® Lexicon, the Gum Gurus® have developed Dairyblend MB-C2, which slightly increases the heaviness and mouth coating of the chocolate milk. These small changes enhance the drinking experience and the delivery of sweetness and chocolate flavor without changing the suspension of cocoa and other solids. A small change to the stabilizer system allows for the creation of a decadent chocolate milk without any change to manufacturing processes.


*Euromonitor. (2013, July), Market Sizes. Retrieved from