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Holy Cannoli Ice Cream Now on Sale!
Friday, 24 April 2015 14:22

On Monday, the winning team from this year's Ice Cream Unversity class scaled up and produced their new flavor at Broom's Bloom Dairy in Bel Air, MD.

Holy Cannoli, a mascarpone-flavored base with graham cracker variegate and chocolate chunks, is on sale while supplies last!

ice cream production

 
Watch the Ice Cream University Team on WBAL
Monday, 06 April 2015 11:53

Kim Dacey from WBAL visited the Texture Innovation Center in White Marsh to talk with the winning team from this year's Ice Cream University course. Watch the story that aired on Monday evening (4/6/15).

WBAL on Ice Cream University

 

 

 
TIC Times Newsletter--March 2015
Monday, 02 March 2015 00:00

TIC Times newsletterInside this issue:

  • Icing on the Cake link
  • Andon: Meeting the Need for Food Gum Education link
  • Video: How Can Gums Improve Your Icings & Glazes? link
  • FAQ: Jim Breckenridge answers "How can I get rid of fish eyes during production?" link
  • Coming Events link

watch video now

 

 
Icing on the Cake
Monday, 02 March 2015 00:00

Agar replacement for icings and glazes

Hydrocolloid systems work smarter, not harder

From the March 2015 TIC Times newsletter read more

Agar has long been the preferred stabilizer system for icings and glazes as it controls water migration and prevents surface chipping. However, due to agar's high cost and fluctuating availability, suitable replacements are regularly requested.

"Agar's primary country of harvest, Morocco, has imposed strict harvest volume limits and even more stringent exporting limitations for the harvested product. These restrictions, paired with adverse weather conditions, have led to a volatile supply lacking stability in price and availability," explains Mat O'Connor, director of global sourcing and procurement at TIC Gums.

To meet this demand for an agar substitute, the Gum Gurus® at TIC Gums' Texture Innovation Center® tested multiple combinations of hydrocolloids for viscosity, icing retention and water migration. From their research they successfully developed Ticaloid® DG 671, an innovative product that performs similarly to agar alone in icings and glazes with an added benefit of up to 21% cost-in-use savings.

 
Meeting the Need for Food Gum Education
Monday, 02 March 2015 00:00

From the March 2015 TIC Times newsletter read more

Greg Andon, TIC Gums' President

What are gums’ biggest weakness? I have long believed it is their names. Xanthan, guar and locust bean, to name a few, just aren’t familiar to most end-consumers. No matter their purpose in a product or positive benefits they may have, their names get in the way.

In my opinion, gums are simply incredible. Most are plant based (seeds, seaweeds, exudates, roots) and provide outsized performance to stabilize foods through their shelf life. They are responsible for suspension, emulsification, thickening and stabilization…it’s difficult to hold a food together through its shelf life without a gum or two. Many nutritional products use gums specifically to add fiber. While used at very low usage levels in the finished product, they are typically 80 – 90% soluble fiber, and in many cases, certified 100% organic.

 
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