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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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Video: Reduced Sugar BeveragesWhite Marsh, MD – It's January and resolutions for cutting calories to lose weight are as common as snowflakes in Michigan. So the January, 2013 edition of "Does This Have Gum In It?" is as topical as it is informative. This and any of the programs can be seen on the TIC Gums web site or the Gum Guru® YouTube channel.

There are lots of well-known reasons why people in the U.S. and western societies in general, weigh more than is ideal. And plenty of people try to reduce their calorie intake by lowering the amount of sugar in their diets.

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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. 

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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.

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This episode of the popular “Does this have gum in it?” series, explains the benefits of using gums to replace or reduce sugar in bakery glazes and syrups.

TIC Gums' latest video addition to the series “Does This Have Gum In It?” examines glazes and syrups traditionally sweetened with sugar.

While consumers say they are interested in reducing the amount of sugar in their diets, most are not willing to sacrifice their enjoyment of foods and beverages. Sugar obviously contributes a sweet flavor but less obvious yet key to enjoyment are the contributions sugar makes to the textural characteristics of the food, especially in bakery applications like syrups and glazes.

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