Greg Andon, TIC Gums President experience-the-virtual-booth

Gregory C. Andon, President

For some time now, TIC Gums has been working to create a more objective and actionable framework for texture manipulation. We have tackled the need of creating a lexicon to define basic textural attributes and their applicability in various food categories. From this foundation, we are now taking another step forward in utilizing this new tool to solve formulating challenges.

At the June IFT in Las Vegas, we put our formulating principles in action to face the challenge of reducing sugar content in a variety of product categories such as beverages, cereal bars, and bakery glazes. As the U.S., and the world, strives to improve nutrition and health, sugar reduction is a common challenge. Much of the effort today is focused on the resulting change in sweetness, but sugar does so much more. There are very important textural effects that need to be compensated for during a sugar reduction program. And, since texture impacts the way flavor is perceived, those effects on texture are especially important to ensure consumer acceptability.

Sugar is unique in another important way. It often contributes to product stabilization by thickening, binding, adhering, or forming a film. It is this difficult combination of texture, its impact on sweetness perception, and stabilizing functionality that makes sugar reduction such an interesting and appropriate challenge on which to apply the principles of our Texture Revolution®.

By characterizing the basic attributes of texture with control sugar levels, we now have a process to measure textural changes as we formulate a hydrocolloid system to replace functional properties such as thickness or adhesion. In the past, that work was done less objectively, and today our texture mapping process provides actionable feedback to our formulators, and ultimately a better end product for you. 


Story from the Spring 2012 issue of the TIC Times