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Video: How Can Gums Improve Your Icings & Glazes?
Wednesday, 28 January 2015 00:00

In the newest video in our Application Solutions series, one of our Gum Gurus® explains how to reduce the amount of agar in your icings and glazes without sacrificing product quality or visual appeal.  

Application Highlight Video

Episode 04 – Icings and Glazes

Transcript

When dealing with donut icings and glazes, a common problem is that they tend to break down rather quickly, leading to a wet, sticky and ultimately undesirable product. To combat this problem, manufacturers often use stabilizers. The most effective stabilizer is agar, and consequently it's the most expensive ingredient in icings and glazes. TIC Gums has developed an agar extender that has the same functionality in icings and glazes, with the added benefit of cost reduction. Ticaloid DG 671 is a newly developed hydrocolloid blend, able to reduce the necessary amount of a stabilizing ingredient by 15%, providing greater efficiency and a reduction in ingredient costs. For more information on its capabilities or any of our other hydrocolloid solutions, please call us or chat with us online at TIC Gums dot com.

How can gums improve your icings and glazes?

 
Local Teachers Get the Scoop About Ice Cream University 2015
Wednesday, 14 January 2015 14:31

Harford County Public School Teacher Professional Development Day

As a part of an ongoing effort to attract students to the world of food science, TIC Gums is sponsoring Ice Cream University for a third consecutive year. This five week course gives high school juniors a glimpse into what a career in food science can offer. This year we engaged the Harford County Public School teachers to help recruit students for the program.

In late November, TIC Gums hosted 20 high school math and science teachers from the Harford County Public School District during their professional development day. The teachers began with a course in Gums 101 presented by Amanda Hoffman, technical service representative, and Tim Andon, business development manager. Topics covered included everything from the origin of raw materials to the chemistry behind the functionality of hydrocolloids.

Hands-on labs were the highlight of the course. Many teachers had completed similar labs with their students but were interested to learn more about the ingredients they were using. One teacher said, “It was really great to learn what is actually in the science kits we use for the labs in the classroom. I will definitely share what I’ve learned with my chemistry classes.”

After the course concluded, teachers were able to tour the pilot plant. Donna Klockeman, senior principal food scientist, demonstrated how she was utilizing the homogenizer for yogurt production. Many teachers were surprised to learn about the variety of career paths available in food science.   

Harford County Teachers learn about food science

TIC Gums will host the annual Ice Cream University program beginning in February. Teachers are encouraged to nominate students who excel in math and science and whom they feel would be ideal candidates. The course is co-sponsored by Cornell University’s Department of Food Science. Throughout the five week program, students will work in teams to create the best ice cream. The winning team will get to produce their ice cream at Broom’s Bloom dairy. “I am really excited to encourage some of my students to apply for Ice Cream University. It is a fantastic opportunity in a really interesting industry. I wish I could apply!” said another teacher.  

Students can apply for Ice Cream University at www.ticgums.com/icecreamuniversity.  

 
Expectations for instant protein beverages have changed; Should you adapt?
Tuesday, 06 January 2015 14:42

It's no secret that the protein enrichment trend continues to grow in the beverage market. A product category previously embraced by athletes and physically active consumers has now spread to the broader consumer market making texture and flavor points of differentiation.

The addition of vitamin-mineral blends, fiber, protein and other nutritional ingredients impact the textural properties of a finished beverage. To target textural requirements product developers can utilize hydrocolloids and hydrocolloid systems.

TIC Gums completed a sensory analysis to determine the impact of hydrocolloids on texture in chocolate flavored instant protein beverage. The sample formulations included the following:

  • a control containing no hydrocolloids
  • a sample containing Ticaxan® (Xanthan Gum)
  • a sample containing Ticaloid® Ultrasmooth (a targeted hydrocolloid system)

Evaluating the texture attributes of instant protein beverages

Samples were prepared in a protein shaker bottle and an independent research facility conducted the sensory testing and analysis. Texture attributes evaluated included viscosity, slipperiness, astringency, awareness of particulates and mouth clearing. Samples containing hydrocolloids showed significant impacts on texture compared to the control sample.

texture attributes of instant protein beverages

To view the detailed findings, download the white paper.

TIC Gums is pleased to offer an extensive product portfolio for instant beverages including Ticaloid® Ultrasmooth, Ticaloid® Ultrasmooth NGMO and organic Ticaloid® OG 1155. Call or chat with us today to speak with a knowledgeable Gum Guru® who can provide technical expertise and free product development advice.

 
Grand Opening of TIC Gums China
Wednesday, 17 December 2014 14:00

Gregory Andon, TIC Gums PresidentRead the rest of this issue of the TIC Times

As I reflect on the opening of TIC Gums China, my thoughts turn to the three generations of TIC Gums' owners who came before me and how different their experiences were from my own. Our role has been to take an already very good company, an established company, and make it even better – incremental improvement. And while we like to say we live the entrepreneurial spirit, we are not entrepreneurs in the sense that we had to create something from nothing. Entrepreneurs dare to take a risk for something they believe in. Something they believe will be successful even though there is no tangible evidence to prove it will be. Just the vision of a future state that inspires progress forward.

 
Community Service: Adopt-a-Family
Wednesday, 17 December 2014 10:59

Read the rest of the TIC Times

The TIC Gums family joined together to help area families in need of holiday cheer this season. This year’s annual Adopt-a-Family program sponsored two families through the House of Ruth Maryland. The House of Ruth is one of the nation’s leading intimate partner violence centers, helping thousands of battered women and their children find the safety and security they need.

Jaclyn Jourdan 

 

 

Donna Klockeman
"Every year I am truly overwhelmed by the generosity of my fellow TIC Gums team members by what they do to help families in need during the holiday season.” “I actively work throughout the year to share with those who are in need and it brings me great joy to be a part of this program each holiday season.”

 

 

 
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