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bread-sliceTIC Gums is introducing Ticaloid® Lite Powder (a guar gum replacement) for the baking industry. As bakeries are traditionally bigger users of guar gum for their operations, this is welcome news as this new product (while containing limited amounts of guar gum) delivers the functional benefits of guar gum using other gums instead of guar gum.

Ticaloid Lite Powder is a specialized blend of hydrocolloids that is recommended particularly for cakes, breads, and similar bakery products to improve texture, mouth feel and increase volume as well as retain moisture. It also imparts a moderate stable viscosity to liquid systems. Usage levels of Ticaloid Lite Powder are 0.15-0.30% of flour weight.

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food_scientistReformulating texture and stability without guar gum is possible…

Chicago, IL --The price and availability of guar gum are difficult to predict. Food developers who always relied on inexpensive supplies of guar are challenged to match its functionality in their current and future products. Food scientists from TIC Gums will present “Replacing Guar Gum: An Exercise in Product Development” at the Prepared Foods R&D Applications Seminar Chicago on Wednesday, August 1, 2012. This event is a two day applications oriented occasion dedicated to further educating the food and beverage industry’s formulators on specific application challenges.

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While July is always “National Ice Cream Month” and only a few days remain, there is still plenty of summer remaining and a lot of time to enjoy ice cream. The functionality of gums and gum systems in ice cream is not widely understood, though their role benefits manufacturers and consumers.

The popular YouTube series, “Does This Have Gum In It” continues this month with a description of how gums and gum systems contribute to the enjoyment of ice cream and other frozen dessert novelties. “Does This Have Gum In It” is produced by TIC Gums. 

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TIC Gums' new web based video series, "Does This Have Gum in It" will explore the possible reasons and benefits for manufacturers and consumers of salad dressing containing gums and gum systems on this month's program. Only the second video in the new series, each describes how the taste, texture and mouth feel of food and beverages are all positively influenced by the presence of gums. Similarly, when gums are absent, the impact is very negative, and the video demonstrates those negative outcomes as well.

The monthly series is posted to the TIC Gums' web site and available for viewing any time, free of charge or obligation. 

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

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. 

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