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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.

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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.”

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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.

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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.

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