|Thursday, 05 July 2012 11:00|
TIC Gums and our Gum Gurus® stand ready to help set the standard of excellence in frozen treats. Our product line includes individual hydrocolloids, blended gum systems, and innovative products all designed to provide the most functional and cost-effective remedy for any frozen treat challenge.
Our gum solutions can affect the melt, mouth coating, and mouth clearing textural attributes of iced treats like gelato, sherbets, and slushes. After all, they should cool you down, but their texture and appearance have to be "cool," too!
Premium stabilizers are needed for ices, juice bars, and sorbets, to provide the expected visual, mechanical, and mouth interactions to the finished product and heat-challenged consumer. Even slush-style drinks need to maintain texture, while also minimizing melting.
The TIC Gums' product line offers many solutions when things get a little too hot. For example, Dairyblend 101-B and TIC Pretested® Stabilizer ICE-200 provide heat shock stability and slow meltdown properties. These results offer more distribution flexibility for manufacturers and a longer-lasting treat for consumers.
There's a TIC Gums' solution for your summer treat challenge thanks to the Gum Gurus and their formulation expertise!
Learn more about stabilizing ice cream, novelties, and other frozen desserts, in our video "Ice Cream: Does this have gum in it?"
Putting Frozen Treat Challenges on Ice