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Tortilla wraps
May 10, 2013--Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste. These facts were announced at the "Tortilla Industry Association" (TIA) 2013 Convention and Exposition at Caesars' Palace in Las Vegas, NV. May 10-11, 2013.

Tortillas are hot! According to "Euromonitor" the market for tortillas increased an average of 8.7% every year from 2007 through 2012, making tortillas the fastest growing packaged industrial bread product in the United States. Producing more, high quality tortillas quicker than before is but one of the challenges the industry must manage. Hydrocolloids can have an immediate, positive impact.

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Add-Here 3200 binds granola clusters

No Sugar or other Sweeteners Are No Problem

March 26, 2013 – TIC Gums will introduce Add-Here 3200 to the Asian food manufacturing industry March 26-28, 2013 at the “Food Ingredients China 2013 Expo” inside the Shanghai World Exposition and Convention Center, booth 1J03/1K02.

Add-Here 3200 is a hydrocolloid system that reduces or even eliminates the need for sugar, honey or high fructose corn syrup for binding, hold and shape in products like granola bars. Cereal clusters like these rely on the binding qualities of natural sweeteners to retain their forms. Add-Here 3200 closely mimics the stick, hold, texture and stability lost when traditional sweeteners are reduced or removed and replaced with artificial types. Granola cereal clusters made with Add-Here 3200 demonstrate how the texture and appeal of fully sugared cereal and similar products 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.

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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.

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This month, TIC Gums' popular online video series “Does This Have Gum In It?” examines the role of sugar in shaping granola clusters and other formed cereal shapes, and, what can be done to reduce the amounts of sugar in products like these without sacrificing appeal. Nutrition labels and ways to reduce sugar have been in the news a great deal lately. The video demonstrates how food gums and gum systems can replace the body and film forming that are lost when dissolved sugar is removed or reduced from foods. 

Replacing Sugar is Not Enough

Replacing sweetness can be accomplished with high intensity sweeteners like aspartame or stevia. What is not easy to replace is the texture, stability, gloss, stickiness, and film forming attributes sugar provides that is used to shape and hold cereal together. Sugar provides these because it is a solid. It is these properties that bind the parts of the granola together. Food scientists at TIC Gums invented a product that replaces the “cling” needed to keep disparate ingredients like these together.

Add-Here™ 3200 replaces the texture and binding qualities needed but with significantly less sugar. Add-Here 3200 delivers other functional benefits as well. Traditionally sugar, honey, or high fructose corn syrup are used for tying together ingredients like oats, shredded coconut, seeds, nuts, and dried fruit into cereal clusters. Reduced sugar content in breakfast cereal and similar food products can potentially result in the loss of taste and textural appeal when compared to that of fully sweetened products. Identifying hydrocolloids that can substitute the texture lost when sugar is removed is possible. Add-Here 3200 is proof.

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Lower costs without sacrifice of quality are both possible with food gums as demonstrated at the RCA 2013 by TIC Gums.

"Better outcomes result from a better vocabulary.'

White Marsh, MD.

plate-ravioli2Leveraging the power of a more precise lexicon of descriptive terms and a methodology for planning food texture, TIC Gums will show how manufacturers can lower their costs on expensive ingredients (in this case cream and milk in cheese sauces) without sacrificing taste at the "Research Chefs Association Annual Conference and Culinology Expo." The conference and expo will occur at the Charlotte Convention Center in Charlotte, North Carolina.

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