Every summer, TIC Gums reaches out to the local community to fill paid internship positions throughout the company. While many of our positions are already filled for this summer, there is still an opportunity in our IT department.

When the Gum Gurus^® at TIC Gums formulated recipes for cheese sauces, they also developed an accompanying spinach and cheese ravioli using Ticalose^® CMC 15000. They chose Ticalose CMC 15000 for the pasta filling because the high viscosity CMC is resistant to influences such as salt, low pH, and extreme processing conditions.

Spinach & Cheese Filling with Ticalose^® CMC 15000

Spinach filling procedure:

1. Mix ricotta, sweet whey powder, modified food starch, Ticalose CMC 15000, and drained chopped spinach and mix for 5 minutes on medium speed.
2. Add water and mix for 5 minutes on medium speed.
3. Add salt, granulated garlic, and onion powder and mix for 1 minute on low speed.
4. Add mozzarella, parmesan, and romano and mix for 3 minutes on low speed.

Hydrocolloids provide a surprising array of texture and stability benefits for product developers. In order to demonstrate the different texture possibilities, our Gum Gurus created two versions of a cheese sauce using different sauce stabilizers.

By using the Ticaloid^® Ultrasmooth and Ticaloid Saucier stabilizers formulators can increase the amount of water in cheese sauce recipes while decreasing the quantities of expensive ingredients. As an added benefit, freeze thaw stability increases for these chef-style pan sauce textures in large-scale sauce applications.

Cheese Sauce Texture Profile

The Texture Revolution^® from TIC Gums gives you a systematic approach to identify and achieve target textures early in the product development process. Product attributes are evaluated based upon visual, mechanical, and oral categories. A texture profile chart is also created for texture targets and recording of results in trials with different texture agents.

Ticaloid Ultrasmooth and Ticaloid Saucier can also be used for texture and stability purposes in the other foods and beverages:

• Ticaloid Ultrasmooth: Meal replacer beverages, rice and soy based beverages, heated sauces
• Ticaloid Saucier: Sauces, marinades, brown sauce, heated sauces

Download our Cheese Sauce Texture Pack for finished formulations including nutritional profiles and ingredient statements.

Recently on the Serious Eats blog Fred Rickson detailed his experiences creating tasty low calorie salad dressings at home. He quickly learned that the different ingredients in a salad dressing stabilizer yield varying textures and that while there isn't a one-size-fits-all solution there may be a one-size-fits-many stabilizer. While individual gums like xanthan or guar can be purchased at some specialty food stores, a successful texture design is best achieved using a blend of ingredients.

One Ingredient Does Not Fit All

In the article, he talked about his work using the Saladizer 702 and Ticaloid 102 S-Mayo stabilizers explained that he prefers the texture of the salad dressings formulated with Saladizer 702.

Saladizer 702 may be considered a one-size-fits-many stabilizer for salad dressings as it works well in both full fat and low fat recipes. It's designed to emulsify oils, suspend spices and other particulates, and boost viscosity and mouthfeel. In comparison, Ticaloid 102 S-Mayo is designed to function as a fat mimetic in low fat and no fat salad dressings.

In this issue of the TIC Times:

2012 in Review: Sugar Reduction

Letter from the President: Binding Particulates with HFCS or Egg Wash--Add-here™ CSA

Guar Gum: Why the Demand & What We've Done About It

Video Series Premieres New Episodes Online

Getting to Know: Blair Brown--Sr. Regulatory Specialist

Getting to Know: Lauren Schleicher--Technical Service Representative