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TIC Gums Presents at 2014 Cake Symposium
Monday, 25 August 2014 10:02

Utilizing Gums in Cake Systems to be presented by Steven Baker, Food Scientist

Steven Baker of TIC Gums to speak at Cake SymposiumWHITE MARSH, Md., (August 25, 2014) – Steven Baker, food scientist at TIC Gums, will discuss the utilization of gums in cake applications during the second international Cake Symposium in Boston, August 25-26.

"Hydrocolloids are highly functional ingredients in cake systems. Gums influence and improve batter characteristics which affect final texture and appearance. This presentation will provide information on the most commonly used gums and their purpose in commercial cake systems. The correct gum selection, utilization and method of incorporation will be communicated through a discussion of their unique properties and examples of functionality," said Baker.

Although cake is a global product, ingredient functionality, chemical synergies and physical processes used during manufacturing are still being analyzed. Ingredients with unlimited potential combinations and production methods result in a wide array of cake variations. This year's symposium, hosted by the University of Leuven and the University of Massachusetts Amherst, encourages food scientists, technologists and researchers to gather and share recent progress and insights in the broad realm of cakes.

Baker's presentation, Utilizing Gums in Cake Systems, will take place at the Sheraton Boston Hotel, August 26 at 11:30 a.m.

Click here for more information on gums and stabilizers commonly used in baked goods.

 
TIC Gums Debuts New Texture and Stabilization Solutions at 2014 IFT
Friday, 13 June 2014 10:41

Gluten-free baking, sauce stabilization and beverage emulsification will be spotlighted

TIC Gums at IFT 2014WHITE MARSH, Md., (June 16, 2014) – TIC Gums will debut a new gluten-free product line and showcase innovative agglomerated xanthan products, at booth #4641 during the 2014 Institute of Food Technologists Annual Meeting and Food Expo in New Orleans, June 22-24.

The gluten-free line focuses on providing texture and stability solutions for the bakery and snack industry, including sweet goods and bread. Ticaloid® GF 313, designed for use in sweet goods, will be demonstrated through gluten-free cornbread samples.

 
TIC Gums Releases Ticaloid Ultrasmooth Video
Thursday, 01 May 2014 13:29

Ticaloid® Ultrasmooth solves textural challenges associated with instant protein beverages


Solving Texture Issues in Instant Protein Beverages (4:01)

White Marsh, MD. – TIC Gums today released its latest educational video explaining the Ticaloid® Ultrasmooth system as the solution to decrease the perceived awareness of particles associated with instant protein beverages.

Ticaloid Ultrasmooth, a cold water soluble hydrocolloid system, dissolves easily and effectively decreases the perception of particulates in the finished beverage as opposed to using a single-ingredient hydrocolloid, allowing consumers to experience textural benefits upon reconstitution.

Focused on instant protein beverages, the latest TIC Gums video tutorial walks manufacturers through not only emerging trends, but also the associated benefits of applying the Ticaloid Ultrasmooth system to their products.

As awareness around health science increases, demand for health-conscious meal alternatives and supplements is on the rise, and in turn, so are the challenges associated with these nutritionally fortified products. Supplemented with vitamins, minerals, fiber, and protein, instant protein beverages offer essential nutrients brought together in a small but mighty package. Those healthy ingredients also tend to produce an end product consumers describe as gritty, grainy, or chalky. TIC Gums solves this textural issue with Ticaloid Ultrasmooth.

Customers new to protein beverages have different textural expectations from those of body builders and athletes. As expectations resulting from consumers' more sophisticated pallets continue to grow, improving taste alone will not rectify even the smallest of textural issues.

TIC Gums encourages manufactures to contact their in-house food scientists, known as Gum Gurus®, in order to identify and determine the best solution to fit their specific texture challenges.

Instant Protein Drink Video

 
TIC Gums & Cornell University Award 2014 Ice Cream University Winner
Thursday, 01 May 2014 08:09

College-bound students apply scientific principles to create a winning ice cream and marketing campaign

Students graduating from Ice Cream UniversityWhite Marsh, MD--Seventeen local high school students with interest in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the TIC Gums Texture Innovation Center in White Marsh, MD. The program is based on Cornell University's Food Science 101 course which is required for incoming freshman of the College of Food Science. TIC Gums sponsored each student's $500 program fee and provided home ice cream makers upon program completion.

The winning ice cream named Campfire Delight was the creation of Sarah Ermatinger, Bel Air High School; Shayla Graves, Bel Air High School; Rebecca Jones, Bel Air High School; Monica Richmond, Eastern Technical High School; and Kevin Vickery, Havre de Grace High School. "Our ice cream is a modern interpretation of a s'more. Since it is a classic treat, we think this is a good flavor for any demographic," said a team representative. Campfire Delight will be produced and sold in early May at Broom's Bloom Dairy store located in Harford County.

 
TIC Gums presents new sensory white paper on protein beverages at SupplySide West
Thursday, 21 November 2013 10:40

Sensory White Paper Instant Protein DrinkWHITE MARSH, Md.-TIC Gums releases a sensory white paper titled Technically Speaking: Targeting Texture for Instant Protein Beverages at SupplySide West Expo, booth #22070 in Las Vegas, Nev., November 14-15, 2013.

As health and wellness trends continue to penetrate the instant beverage category, product developers must find ways to maximize nutritional value without negatively impacting sensory attributes. This can be challenging due to the increased amount of perceivable particulates added when formulating with vitamin-mineral blends, protein, fiber, and other nutritional ingredients.

 
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