With the ongoing availability of guar gum a challenge for the food industry...

October 18, 2011 -- As supplies and availability of guar gum continue to be stressed, TIC Gums is introducing a new texture and stabilization formula that will replace guar in bakery products. Ticaloid^® GR 5420 is a blend of gums that completely replace guar in bakery products like cake, bread, bagels, and muffins. Containing no guar gum, this proprietary blend will deliver the same texture benefits that guar gum alone does, but without the threat of supply interruptions or price instability. The new technology was designed and tested at the Texture Innovation Center™ located in White Marsh, MD. White Marsh is located north of Baltimore, MD. 

Removing Sugar Also Omits Texture for RTD Tea

TIC Gums will demonstrate the difference texture manipulation makes in three separate tea samples for individual demonstrations during the Supply Side West International Trade Show and Conference starting Wednesday, October 12, 2011 through Friday, October 14, 2011 at the Venetian & Sands Expo in Las Vegas, Nevada. In booth # 22108, teas with varying texture will serve to illustrate the difference texture can make in enjoyment and preference of the eating/drinking experience. And while these are only tea samples, the same results are available for food scientists and developers who can positively manipulate eating and drinking experiences for their customers by adjusting the texture and stabilization modifiers included in all consumables, not just tea.

With availability of guar gum constrained...

October 3, 2011 – TIC Gums has a new product that can replace guar gum on a one to one basis for instant (powdered) beverages. Ticaloid^® GE 306 is a blend that significantly reduces the overall use of guar gum. This is accomplished while also improving the thickness of the finished beverage, a function that guar alone cannot provide. Ticaloid GE 306 is for instant beverages like lemonade and other powdered drinks. This new technology is but one of many outcomes research and development at TIC Gums provides.

Read more... Add new comment

White Marsh, MD (September 27, 2011)--TIC Gums earned the first annual Ingredients-Flavorings-Seasonings-Additives Innovation Award for its Dairyblend SC-ASC product. The International Dairy Foods Association (IDFA) announced the award during the recent International Dairy Foods Show, held in Atlanta,GA. Developed during the last 12 months; Dairyblend SC-ASC was invented to help food formulators manufacture a full-bodied texture for sour cream. Dairyblend SC-ASC is a 100% hydrocolloid blend that combines natural emulsifiers with traditional thickeners and gelling agents to convey high quality, stable sour cream products.

Representatives of Dairy Foods magazine, the International Dairy Foods Association and TIC Gums celebrate first annual Ingredients-Flavorings-Seasonings-Additives Innovation Award for its Dairyblend SC-ASC product. From left to right are: Tom Imbordino, Publisher of Dairy Foods magazine, Connie Tipton, IDFA President and CEO, James (Jim) Gregg and Tristan Zuber, both of TIC Gums.

White Marsh, MD (September 20, 2011)--Food scientists and experts at TIC Gums identified and published a list of the most desirable textures for tortillas (flour and corn), salsa, and sour cream as part of its contribution to a deeper understanding of the role texture plays in food and beverages. Each separate trait is listed on different texture attribute maps. These maps characterize, document, and help developers articulate the sensory experiences associated with these food items. This is the only known such compilation of its kind on the web.