Gum Guru Blog

Brian Briggs, TIC Gums PresidentFor over 108 years, TIC Gums has focused on providing our customers with solutions for their food texture and stability challenges. From time to time, this commitment has meant adding new product offerings to our portfolio.

I am pleased to announce that as of October 2, 2017, our team has completed the relocation of the Gum Technology business from Ingredion’s Illinois and New Jersey facilities to our Maryland locations.

The integration of Gum Technology, along with TIC Gums’ robust portfolio and Ingredion’s offerings, allows us to continue expanding the tools and resources we have available for solving your food innovation needs.

Welcome Customers of Gum Technology!

If you were previously a customer of Gum Technology, you should have already heard from a member of our team. Every effort has been made to ensure a smooth transition and we plan to provide you with the same high level of service you’ve come to expect.

Key Contact Information for All Customers

Customer Service: For immediate customer service regarding orders, please call (800) 221-3953.

Documentation Requests: documentation@ticgums.com

Emergency Contact: (410) 273-7308

Director of Customer Experience: Joe Eason – jeason@ticgums.com

Planning for the Future

We have progressively increased our manufacturing and R&D capabilities at our Maryland locations in order to serve you better and to provide for future growth. In fact, recently completed upgrades to our blending operations allowed us to quickly bring the Gum Technology business on board. Heading into 2018 we plan to further invest in additional capabilities to meet the steady demand for gums and stabilizers for food and beverage applications.

Answers to Your Texture & Stability Questions

Whether you are developing a new product or reformulating an existing one, our Gum Gurus® are available to talk with you about specific applications via our technical service hotline or online chat.

Gum Guru Technical Service Hotline: (800) 899-3953 or chat at www.ticgums.com/chat.

We value your business, so if you have concerns which haven’t been addressed, please contact me directly at bbriggs@ticgums.com or (800) 899-3953 x3422. I’m always happy to discuss how TIC Gums can be a better a partner in helping your business grow.

I also encourage you to talk with your TIC Gums contact regarding the breadth of our solutions portfolio to see if there are additional areas where we can add value to your organization.

TIC Times newsletterThe TIC Times newsletter is your source for the latest news on food texture & stability.

In this issue:

Tips for Formulating Dairy-Based Sauces

Briggs: Gum Technology Stabilizers Now Available from the Gum Gurus

Video: Reformulating RTD Beverages to Meet The Clean Label Trend

Update: Status of Gum Acacia as Fiber

Subscribe to the TIC Times newsletter and we'll deliver it right to your email box! 

Subscribe

beverage application guide
 

Videos in the Common Issues with RTD Beverages Series

  • Age gelation (runtime 1:54)
  • Reformulating to meet the clean label trend (this video)

Transcript

As the RTD (Ready-To-Drink) beverage market grows, one trend continues to dominate and that’s Clean Label.

But one area of the RTD market has fallen behind.

Market data for sports protein RTD beverages

Although it has recently seen tremendous growth, the “Sports Protein RTD” sector has not matched the current trend of reformulation.

This is a cause for concern because the clean label trend is very likely to affect Sports Protein RTD Beverages as the consumer mindset continues to shift.

sports protein rtd beverages

Finding clean label stabilizers that replace traditional stabilizers is no easy task.

It has to meet the expectations of consumers in both texture and stability.

To help manufacturers avoid losing ground because of clean label demands, TIC Gums has developed: Ticaloid® Pro 181 AG and Ticaloid® Pro 192 AGD.

Both of these products provide a clean label option, are suitable for sugar-free beverages, and can be used in high-protein and vegan beverages.

Ticaloid Pro 181 AG works well with non-dairy beverages and can be used in rice, nut, grain and soy (RNGS) dairy-alternatives. It also provides added emulsification capabilities that allow for more nutritional oils.

Ticaloid Pro 192 AGD works well with dairy beverages and suppresses gelation that is most commonly seen in dairy-based protein beverages over time. As with Ticaloid Pro 181 AG, it also enhances emulsification capabilities which allows for additional nutritional oils.

stabilizers for clean label rtd protein beverages

So stay ahead of the game by reformulating with Ticaloid Pro 181 AG and Ticaloid Pro 192 AGD.

Tackle your reformulation today by talking with a Gum Guru® today about your specific application. Call our technical support hotline at +1-800-899-3953 / +1-410-273-7300 or chat live online.

RTD Dairy Beverage Tech Sheet Download

What makes a person crave a plate of Alfredo pasta, or a cup of macaroni and cheese on a cold winter day? It is all in the sauce – the rich, dairy-based sauce that is key to making the perfect comfort food. Consumers may describe this indulgent texture as “creamy” or “thick” and the Gum Gurus at TIC Gums developed Food Texture Terminology to create a more concrete description of the attributes of an ideal cheese sauce.

Describing the Texture of Cheese Sauce
Texture Attribute Definition Examples (Low/High)
Surface Wetting Degree with which sample spreads out and visually adheres to surface of container  water vs corn syrup
Mouth Coating Degree to which mouth surfaces are coated after swallowing or expectorating  water dessert gel vs creamy peanut butter
Mouth Clearing The speed with which the sample clears from the mouth after swallowing or expectorating  creamy peanut butter vs water

In order to obtain these ideal attributes in cheese-based sauce, the major focus lies on the stabilization of the emulsion between the cheese or oil and the water in the formulation. Emulsification prevents separation of the sauce mixture, a defect that consumers may describe as “separated” or “watery” and consider unappealing.

Some gums are natural emulsifiers, as they contain both hydrophilic and hydrophobic portions that have the ability to stabilize and keep the lipid phase dispersed evenly throughout the water phase, while other gums contribute similar functionality by stabilizing the formulation

“How will gums work together to improve the texture of my cheese sauce?”

In sauce, gums have the ability to enhance the characteristic texture of cheese (high mouth coating ability, slow mouth clearing and increased surface wetting) in addition to preventing separation. Our Gum Gurus recommend the following gum systems that contain tested ratios formulated for specific applications in dairy-based sauces:

Read more...

TIC Times newsletterThe TIC Times newsletter is your source for the latest news on food texture & stability.

In this issue:

New Formulation Possibilities with Flavor Free Guar Gum

Briggs: Showcasing Ingredients That Meet Food Industry Challenges at IFT 2017

Video: Controlling Age Gelation in UHT Dairy Beverages

Download: Guar Gum FSMA infographic

Subscribe to the TIC Times newsletter and we'll deliver it right to your email box! 

Subscribe