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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

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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.

 
How can I get rid of fish eyes during production?
Wednesday, 18 February 2015 14:24

Jim Breckenridge, TIC Gums Technical Sales
From the March 2015 TIC Times newsletter read more

Due to the rapid water solubility of hydrocolloids, fish eyes often occur during production. Incorporated in fine powder form, the undispersed clumps of material are time consuming and difficult to remove. In addition, dusting poses safety concerns and clean up challenges.

When dissolving hydrocolloids in solution, smaller particles seem as if they would easily dissolve but, in reality, they tend to collide and form clumps. Conversely, larger particles will disperse without dusting but are incredibly difficult to get into solution and can cause a gritty texture in the finished product.

Agglomeration is the solution to this conundrum; it is the perfect combination of the dissolution properties of smaller particles and the dispersion properties of larger particles.

Agglomeration technology is available for many of our products and can be explored by contacting Jim or any of our other Gum Gurus® at chat with a Gum Guru.

Resource

Frustrated by Xanthan Gum Fish-Eyes? read our blog post

 
Video Series: Basics of Food Gums
Thursday, 12 February 2015 00:00

Whether part of trends like clean label, clear label, or ingredient transparency, a growing number of consumers are reading food labels and asking about the ingredients inside. Names like gum arabic, xanthan gum, or locust bean gum may not be familiar to consumers who may then search for information online or in popular media; unfortunately, the information they find maybe inaccurate or misleading. Our Basics of Food Gums video series seeks to demystify this class of common food ingredients. Subscribe to the series

 
 
 

Videos in the Basics of Food Gums Series

Subscribe to the Series

Transcript

>>PATRICK: Hello everyone and welcome to the Basics of Food Gums. I’m Matt Patrick and this is Maureen Akins and we are going to be your guides through this exploration of a seldom recognized but highly useful food ingredient: Hydrocolloids or Food Gums.

>>AKINS: So do you ever wonder why you find an ingredient like Guar Gum or Xanthan Gum on your food label? That’s the kind of question we’re going to tackle in this video.

>>AKINS: With any topic of discussion, we have to start with some sort of foundation. So here’s a little background on food gums before we dive deeper.

>>PATRICK: Gums are sourced from all over the world. US, Spain, Italy, Chile, Africa, Japan, just to name a few. In Food Science, gums belong to the Hydrocolloids category, along with other ingredients like proteins and starches. The name Hydrocolloid originates from the Greek “hydro”, meaning water, and “colloid”, meaning glue-like; having the ability to form a glue-like characteristic in water.

>>AKINS: If you want to get really technical, it’s a homogeneous, non-crystalline substance consisting of large molecules or microscopic particles of one substance dispersed through a second substance. We could spend hours covering this in much more detail and put a considerable amount of us to sleep so we’ll leave it at that for now.

>>PATRICK: There are many benefits to using Hydrocolloids in food. They provide stability, viscosity, texture and even fiber to the products that incorporate them. Additionally, they’re used to create gels, films, and in many cases are used as an emulsifier, which is a technical way of expressing the ability to bind “unmixable” substances together; like oil and water for example. Another benefit provided by hydrocolloids is viscosity, which some refer to as “thickness” or how “thick” a product is. But that’s just one of many benefits.

 
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