Gum Guru Blog

TIC Gums’ beverage technology manager, Dan Grazaitis, had the opportunity to speak about clean label foods to a packed room of over 300 IFT attendees at this year’s IFT Food Expo show. As one of five speakers in the symposium titled, "The Clean Label Market and How to Overcome Formulation Challenges Using Functional Clean Label Ingredients," he highlighted the history of hydrocolloids, what they can do for product texture and stability, where they can be sourced, and how combining two or more food gums that have different functionalities can be a great way to customize and perfect desired texture results.


The 4-H Health and Food Science Camp welcomed 17 students to Michigan State University’s campus this August for a one-day intensive youth development program for teens. This camp aimed to help students develop interests and explore careers in the health and science industries while engaging in hands-on learning activities.

MSU alginate gel experiment

As part of the interactive undertakings of the day, TIC Gums provided a lab experiment that demonstrated how alginate reacts with calcium chloride in solution to form different textures. When the green-colored alginate solution is dispensed through a dropper into the calcium chloride solution, a bouncy, rubbery strand or droplet is created. This simple demonstration is also part of TIC Gums’ “Gums 101” course, an introduction to food hydrocolloids workshop required of all new employees.



Videos in the Basics of Food Gums Series

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In this episode, we’ll be looking at the category of Food Gums known as Plant Derivatives. In our first video, we provided a little background on food gums as a whole. If you’d like to watch that video for a quick introduction, click the link in this video or in the description below to check it out.

Plant derivatives is another category of gums which, like some of the other gums we’ve discussed, also has extensive history. Two specific examples from this category are Pectin and Cellulose. These gums are extracted from various natural plant sources like trees, fruit, cotton and even vegetables like sugar beets. Their main uses tend to be for improving viscosity, creating gels and adding or improving stabilization.


You can find hot sauce almost anywhere in today’s culinary landscape. It embellishes dishes of every origin in large restaurant chains and privately owned dining establishments alike and is one of the more popular condiments in most household kitchens across the country. Recently, the hot sauce craze has reached a fever pitch due to the versatility and extensive available selection of this adaptable condiment.

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Check mark in boxThose outside the food industry may only think about food safety when an outbreak of food borne illness makes the news, however, the implementation and maintenance of a food safety and quality program is critical to ensuring a safe supply chain.

As part of its continued commitment to providing quality texturizers and stabilizers, TIC Gums recently passed its annual Safe Quality Food (SQF) audit with an “Excellent” rating. The company was audited against the most stringent level of the SQF Code, known as Level 3.

This is the sixth consecutive year TIC Gums received the highest possible rating of “Excellent.” 

“Achieving and maintaining a Level 3 certification requires commitment from all employees, not just those in the quality department, and is a reflection of TIC Gums’ strong quality culture,” observed Bradd Eldridge, Director, Quality & Regulatory Affairs.

The SQF audit focuses on food safety, security and quality, and is accredited as one of the Global Food Safety Initiative (GFSI) audit schemes now being expected by major food manufacturers and retailers.

For our customers, our successful SQF audit may meet their requirement for onsite audits, eliminating their need to audit our facilities individually or making it possible to extend the time between audits.

Click here to download our newest SQF certificate