In January, TIC Gums introduced the latest benefits and features of patent pending TicaPAN^® Quick Crunch at the ProSweets Expo in Cologne, Germany. With TicaPAN Quick Crunch, product developers can modify existing formulas for cost-in-use savings and quality improvements.

The TicaPAN Coating System binds and strengthens the sugar and sugar alcohol shells in panned confections, without the use of gum arabic. The most recent product in this line, TicaPAN Quick Crunch, creates a stronger shell than traditionally used gum arabic. The stronger shell and quality improvements bring about two cost savings approaches for product developers.

Kind of tough, huh?

And don't use the words crunchy or chewy.

Stumped?

Now envision yourself formulating a new granola bar.

How do you know when you've achieved the best texture?

Articulating food texture can be difficult...unless you use the Texture Revolution^® methodology.

The true importance of texture is frequently overlooked in the early stages of food product development. What’s been missing until now is a systematic approach to achieving target texture that works well out in front of consumer sensory evaluations…and one that uses language precise enough to be relevant in a product development environment.

We will be exhibiting at the “Food Ingredients China 2013 Expo” inside the Shanghai World Exposition and Convention Center, March 26-28, 2013 (booth 1J03/1K02).

At the show we will introduce Add-Here^TM CSA and Add-Here 3200 to the Asian food manufacturing industry and build on the success of last year's Asian launch of TicaPAN^® Coating Systems.

Texture & Stability Solutions for the Food Industry

Add-Here CSA

• Reduces or eliminates sugar or other sweeteners
• Strong binding of seeds, spices, and seasonings
• Cold water soluble
• Less expensive than egg wash
• Adds shine

Add-Here 3200

• Superior binding and film-forming properties
• Mimics the texture of sweeteners like sugar and HFCS
• Suitable for both full sugar and low sugar foods
• Cold water soluble
• Easily spray-able because of low viscosity

TicaPAN Coating Systems--Innovative Gum Arabic Replacers

• Create harder, crunchier shells
• Lower usage level
• Better availability
• Functionality the same as or even superior to gum arabic

If you won't be attending FIC 2013 in Shanghai, our Gum Gurus^® are available to talk with you via phone at (410) 273-7300 or via live online chat.

Press Materials

TIC Gums' Add-Here™ CSA Introduced to Bakers and Snack Makers in Asia

No Sugar or other Sweeteners Are No Problem as TIC Gums Introduces Add-Here™ 3200 to the Asian Marketplace

David DiVirgilio, regional account manager, and Sean Choi, culinologist, wait for attendees to arrive at the RCA Culinology 2013 expo.

Sean Choi prepares cheese sauce and spinach ravioli for visitors to sample at the TIC Gums booth.

Exploring Texture & Stability Solutions for Sauces & Pasta Fillings

TIC Gums will be sampling two cheese sauces at the Research Chefs Association (RCA) Annual Conference and Culinology Expo on March 9, 2013, to demonstrate the textures possible with different stabilizers. Stabilizers like Ticaloid^® Saucier and Ticaloid Ultrasmooth make it easier for formulators reduce costs by replacing a certain amount of expensive ingredients like cream and milk with additional water without sacrificing texture or consumer appeal.

At the expo, visitors to the booth will sample the cheese sauces with spinach and cheese ravioli.

Texture Solutions for Cheese Sauce

Texture Solutions for Pasta Filling

Press Materials

Texture & Stability Solutions for Lower Cost Sauces & Fillings Introduced at the Research Chefs' Association Annual Meeting and Expo