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TIC Gums' Employees Roll Up Their Sleeves
Wednesday, 20 August 2014 10:26

TIC Gums at Habitat for Humanity

As part of TIC Gums' commitment to the communities where we live and work, employees from various areas of the company – from manufacturing to marketing – joined together to volunteer with Habitat for Humanity. TIC Gums' employees rolled up their sleeves to build both front and side porches for a newly constructed house that a very deserving Maryland family will call home.

"This was an opportunity for us to help people right here in our community and we also had the satisfaction of building something permanent with our own hands. It was a very rewarding way to spend a day," said Mike Dean of TIC Gums.

 
Frustrated by "fish eyes"?
Wednesday, 20 August 2014 08:43

Are you struggling to remove "fish eyes," or lumps, caused by xanthan gum?

Xanthan gum is used to build viscosity, suspend particulates, provide emulsion stability and enhance texture in many products, from sauces and dressings to beverages. Due to xanthan gum's rapid water solubility, the powder is prone to forming fish eyes during production. These undispersed clumps of material are time consuming and difficult to remove. In addition, since xanthan gum is a fine powder, it also causes dusting which poses safety concerns and clean up challenges.

 
Video: Agglomerated Xanthan Offers Efficiency Solutions
Monday, 18 August 2014 14:06

 

Download our case study comparing differences in initial hydration rates between various forms of xanthan gum in fat free Italian salad dressing.

Transcript

Since the beginning of commercial food production in the early twentieth century, the food processing industry has seen some amazing changes. Those early decades became a valuable foundation, providing following generations a solid base upon which to build, grow and innovate. In some cases however, certain practices were initially developed, but never experienced further change or innovation. Their potential was left undeveloped.

One such process is the incorporation of Xanthan into the world of food and beverage stabilization. Xanthan is an amazing ingredient but it does however have a few challenges. Standard powdered Xanthan causes lumping when it begins to hydrate, intense dusting when added to tanks, and delayed hydration because of lumping. Early on, companies developed effective but inefficient workarounds and so innovation soon ceased to be a priority. Manufacturers have been using the same alternative approaches like oil slurries and dry blending for decades and it’s resulted in a workable but growth limited process.

 
TIC Times Newsletter--3Q 2014
Thursday, 14 August 2014 10:31

TIC Times newsletter 2014 3QInside this issue:

  • Going Gluten-free link
  • Andon: Gluten-free Bread meets the Texture Revolution® process link
  • SupplySideWest Preview link
  • Getting to Know--Blair Brown & Veronica Burnham link
  • Video: Innovative Application Solutions: Bread link
 
Going Gluten-Free
Wednesday, 13 August 2014 15:06

Gum Systems Help Right the Wrongs of Gluten-Free Gripes

Gums for gluten replacementRead the rest of this issue of the TIC Times

Gluten-free is a growing trend sweeping across the food and beverage industry. From sandwich bread to breakfast muffins, manufacturers are formulating recipes to fulfill the growing demand for this segment.

Today, this diet has become part of a larger consumer movement, beyond those with celiac disease, and is impacting product developers who must reformulate gluten-containing products while minimally affecting the consumer's sensory experience.

Not a Simple Substitution

Gluten-free bread does not look nor perform in the same manner as conventional gluten-containing products. If a product developer simply replaces wheat flour with gluten-free flour the dough is often lacking in elasticity and pliability which prevents the dough from rising during the proofing process. Consequently, the finished product is dense with a low volume and rapidly breaks down in the mouth during consumption.

"Gluten is very unique in its functionality and does not have a one-to-one replacement. However, gums can provide some of the structure for which gluten is responsible, and that structure is what lends itself to a fluffy, moist product the end-consumer is ultimately looking for," said Steven Baker, food scientist at TIC Gums.

 
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