|Tuesday, 26 June 2012 09:33|
Developing new or reformulating existing products with low or no sugar is a way consumer demand for lower sugar content is met. For this reason, TIC Gums is introducing Ticaloid Syrup SF1 to the food and beverage industry on June 26, 2012 at the IFT annual tradeshow in Las Vegas, Nevada. Ticaloid Syrup SF1 was specifically designed to replace the textural and stability attributes found in full sugar systems that are lost when artificial sweeteners are substituted. Ticaloid Syrup OC 1 was developed to improve the stability of fully sugared syrups to improve even those.
No Sugar? No Problem!
Reduced or no sugar products are a challenge for developers as consumers everywhere want to improve their nutrition and health. Knowledge about the benefits of reducing sugar are well known. But the willingness to move away from fully sugared products to low or no sugar is usually hindered as few want to give up the flavor and satisfactory eating/drinking experience associated with sugar, even with the knowledge that reducing sugar is a benefit. Replacing the sweetness of sugar with artificial sweeteners is relatively easy. But there are very important textural attributes associated with sugar that must also be replaced, as these affect the way food/beverages are experienced or perceived.
Stabilization in Low, No or Fully Sweetened Syrups
Sugar contributes to product stabilization by thickening, binding, or film-forming. This complex combination of texture and the influence on the perception of sweetness makes the reduction or elimination of sugar more challenging than simply dropping an artificial sweetener into a product in place of sugar.
Ticaloid Syrup SF1 is an example of the utility of gums and gum systems in so many food and beverages. Ticaloid Syrup SF1 can be used to replace that texture and suspend particulates in beverage syrup that very closely mimic full sugar in visual uniformity, mouth coating, palate clearing and overall appeal.
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® has made TIC Gums the industry leader for more than 100 years.
Caption: Ticaloid® Syrup OC1 for fully sugared beverages and Ticaloid Syrup SF1 for low/no sugar beverages both provide the stabilization to suspend particulates and the viscosity customers expect from drink makers in the 21st century. Both were introduced to the industry at the IFT 2012 by TIC Gums.
Hydrocolloids for Texture and Stability in Full Sugar & Sugar Free Syrups