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"I need to add elasticity to my gluten-free dough."
Tuesday, 26 August 2014 11:18

Bread doughThis is something we've been hearing a lot from our customers. We know that gluten-free bakery systems function differently than conventional gluten-containing products. When replacing wheat flour with gluten-free flour, dough often lacks elasticity and extensibility provided by wheat proteins. This leads to minimal rise during proofing as the dough is unable to expand with the production of gases from yeast or chemical leaveners. The end result is a product with lower volume and a denser crumb which rapidly breaks down in the mouth during consumption.

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.


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