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Better Xanthan Hydration. Greater Production Efficiencies.

Agglomerated XanthanPowdered xanthan solves texture and stability issues in food products, such as viscosity and suspension, but it also brings production challenges including dusting and lumping (also known as fish-eyes) during incorporation.

While there are labor-intensive solutions like dry blending and oil slurrying, these processes are inefficient and do not fully solve the issues of dusting and lumping.

TIC Gums offers a solution to increase production efficiencies in a cleaner environment with our line of agglomerated products, including our premium agglomerated xanthan gums – FASTir® Xanthan EC (eastern) and Pre-Hydrated® Ticaxan® Rapid-3 (western).

Wondering which agglomerated xanthan is right for your application?

Chat with a Gum Guru® or request a sample for more information.

Order a Sample

Solving Texture Issues in Instant Protein Beverages
Friday, 14 March 2014 13:11

Our newest video explains how to reduce "gritty" or "grainy" textures in instant protein shakes by using a system of multiple hydrocolloids.

Solving Texture Issues in Instant Protein Beverages (4:01)
Stabilizing Pies: Cheat Sheet
Thursday, 13 March 2014 12:46

Pie StabilizersToday is Pi Day (March 14) so we thought we'd celebrate with a cheat sheet for stabilizing the edible kind of pies. Let's work from the top(ping) down (to the crust):


Meringue, marshmallow,
whipped toppings
        Stabilizer Foam
  • Stabilizes the delicate airy texture of the topping
  • Provides emulsification
  • Typical usage level: 1-4% of the free water


Fruit filling Ticaloid® 614
  • Works in both fresh and frozen pies
  • Reduces weeping and syneresis
  • Imparts freeze/thaw stability and controls ice crystallization
  • Prevents boilout during reheating
  • Typical usage level: 0.15% to 0.25% (with starch)

Pumpkin pie filling TicaGEL® PPS-2
  • Binds water during baking
  • Creates firm set that isn't prone to syneresis or surface cracking
  • Imparts freeze/thaw stability
  • Prevents boilout during reheating
  • Typical usage level: 0.55-0.70%

Cooked dairy fillings Stabilizer 424
  • Binds water to prevent syneresis
  • Imparts freeze/thaw stability
  • Creates a light texture
  • Prevents surface cracking
  • Typical usage level: 0.15% to 0.75%

Instant dairy fillings Dairyblend PD Instant
  • Provides heavy body and smooth texture
  • Typical usage level: 4.00-4.25%

TICA-Algin® SQ 933
  • Forms soft gels
  • Typical usage level: 0.5-2.0%

Doughs & Crusts

Fresh, refrigerated,
Ticaloid® 451
  • Improves freeze/thaw stability
  • Adds flexibility
  • Increases moisture retention and dough viscosity
  • Typical usage level: 4-6 oz per 100 pounds flour + 5 parts additional water

To request samples, fill out the form below or chat with a Gum Guru® about your specific application.

Request a Sample

TIC Gums at FI China 2014
Monday, 24 February 2014 08:23

TIC Gums will be exhibiting at FI China 2014 to be held March 25-27 at Shanghai World Expo Exhibition & Convention Center. Visit TIC Gums at Booth 1M01/1N02 to learn more about our innovation solutions for food texture and stability.

TICAmulsion® A-2010

  • Superior emulsifier for high oil load emulsions
  • Provides increased production efficiencies, new product development opportunities and cost-in-use savings



TicaPAN® Coating Systems

  • TicaPAN 311--1:1 replacement for Gum Arabic in panned confections Order a sample
  • TicaPAN Quick Crunch--An improvement on Gum Arabic that creates harder, crunchier shells and can be used at lower usage levels Order a sample

Gum Arabic Replacer

For more stabilizer solutions for beverages:

Chat with a Gum Guru® or visit our Resource Center

Beverage stabilizers
Gum Guru Talks Instant Protein Drink Texture
Wednesday, 12 February 2014 08:17
Watch our new video

Convenience in a busy life was cited by survey respondents as a common reason for consuming nutritional foods and drinks, according to a recent Mintel report. As sports and energy products become more mainstream, texture and flavor are key differentiators in the category. Formulating an instant protein beverage that appeals to this broader market can be difficult because the added vitamin-mineral blends, fiber, protein, and other nutritional ingredients have an increased amount of perceivable particulates.

In this slide presentation, food scientist Karen Constanza explains how the Texture Revolution® lexicon helped our Gum Gurus® determine the specific impact of hydrocolloids on texture in an instant protein beverage. Read the transcript

Instant Beverage Texture Slideshare