News & Events

Recent Posts Popular Posts

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.


FASTir Xanthan DisperseAlong with Ogawa & Company, Ltd., TIC Gums will demonstrate FASTir® Xanthan EC to food and beverage manufacturers at the 18th ifia JAPAN 2013 Conference at the “Tokyo International Exhibition Center Tokyo Big Sight.” TIC Gums will exhibit as part of the Ogawa & Company Ltd. booth. TIC Gums business in Asia and commitment to the region continues to grow.


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.



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.