Saladizer Max emulsifies dipsEmulsify and Add Texture to Salad Dressings, Dips, & Sauces with Saladizer® Max

TIC Gums will showcase its unique hydrocolloid systems, Saladizer® Max, at booth #3124 during Institute of Food Technology Annual Meeting and Food Expo in Chicago, Ill., July 14-16, 2013.

TIC Gums continues to provide product solutions for dressings, sauces and dips with the Saladizer® series of hydrocolloid systems. Included in this line is Saladizer® Max, a patented technology developed to emulsify and improve texture in full fat, reduced fat, and fat free dressings, sauces and dips.

As part of a line of Saladizer® hydrocolloid systems, Saladizer® Max features TIC Gums’ Pre-Hydrated® agglomeration process to create a hydrocolloid system that easily disperses and rapidly hydrates. Saladizer® Max can be used alone or in combination with Saladizer® FB-50, when additional viscosity and body is needed.

Guests and attendees can see demonstrations of the Saladizer® series texture and stability -properties in a spicy honey mustard dip by TIC Gums’ food scientists at the IFT13.

Guests can also learn more about the emergence of texture as a key market differentiator during the pre-show short course presentation “Formulating Texture with Gums” led by TIC Gums’ food scientist Dan Grazaitis at 12:45 p.m. July 13.

About TIC Gums

TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® have made TIC Gums the industry leader for more than 100 years.