TIC Gums

Cheese Sauce: Does This Have Gum In It?

Tue, 30 Apr 2013 09:46:29 GMT

http://www.ticgums.com/saucevideo -- For downloadable recipes. In this latest episode of the "Does This Have Gum In It?" video series, host Harold Nicoll talks with Gum Guru® Maureen Akins about the benefits of using gums to replace or reduce fat content in cheese sauce without sacrificing key texture attributes. Also discussed is TIC's alternative in ravioli filling, CMC 15000. All of these were demonstrated earlier this year at the Restaurant Chefs Association and now are available for those who were interested but unable to attend.

Granola Clusters: Does this have gum in it?

Thu, 07 Mar 2013 12:06:30 GMT

Visit: http://www.ticgums.com/granolacluster In this episode of "Does This Have Gum in It?" we explore the ways AddHere 3200 can be used to recreate the effects of sugar in products like granola clusters.

Reduced Sugar Beverage Syrup: Does this have gum in it?

Mon, 31 Dec 2012 17:49:43 GMT

http://web.ticgums.com/beverage-syrup/ Replacing the sweetness of sugar in a beverage with artificial sweeteners is relatively easy. But there are important textural attributes associated with sugar that must also be replaced, as these affect the way food & beverages are experienced or perceived. In this episode of "Does This Have Gum in It?" we explore the ways hydrocolloids can be used to create the textures of a fully sugared drink in a reduced sugar version.

Syrups & Glazes: Does This Have Gum in It?

Thu, 27 Sep 2012 11:03:33 GMT

In the latest episode of the "Does this have gum in it?" video series, host Harold Nicoll talks with Gum Guru Maureen Akins talk about the benefit of using gums to replace or reduce sugar in bakery glazes and syrups.

Replacing Guar Gum using the Texture Revolution

Wed, 12 Sep 2012 17:04:26 GMT

As a result of demand from the energy industry, the supply and demand for guar gum were never more variable than now, with potential shortages in the food industry. Gum Guru Maureen Akins explains how the Texture Revolution process helps manufacturers quickly reformulate to replace guar gum in their food applications.

Granola Bars: Does This Have Gum in It?

Thu, 16 Aug 2012 17:18:44 GMT

This episode of our Does This Have Gum in It? Series explores the functions gums play in granola bars—specifically reduced sugar granola bars. While high intensity sweeteners replace the sweetness sugar contributes to granola bars, it is not easy to replace the texture, stability, gloss, stickiness, and film forming attributes sugar provides that shape and bind bars together.
Add-Here 3200 from TIC Gums replaces the texture attributes and bonding qualities needed but with significantly less sugar. http://web2.ticgums.com/reduce-sugar-granola-bar

TIC Gums & Cornell bring food science workshop to teachers

Thu, 16 Aug 2012 14:25:42 GMT

As the food industry faces a shortage of food scientists, TIC Gums has joined forces with the food science department at Cornell University to introduce middle and high school teachers to the discipline.

Ice Cream: Does this have gum in it?

Sun, 08 Jul 2012 15:27:15 GMT

http://web.ticgums.com/ice-cream-frozen-dessert/ Hydrocolloids provide the texture and stability necessary for us to enjoy frozen treats like ice cream, sorbet, and ice pops year round and help slow down the melt on these sweltering days. Learn more in our new video--"Ice Cream: Does this have gum in it?"

Reduce Sugar in Beverages

Tue, 03 Jul 2012 17:04:42 GMT

http://web.ticgums.com/beverage-syrup/ Download our texture pack for sugar free beverage syrup to see how the Texture Revolution® process for mapping texture attributes can make your product development faster and more accurate. Recorded for the IFT Food Expo 2012

IFT 12 Trend Tour: TIC Gums

Tue, 03 Jul 2012 17:02:03 GMT

IFT's Mary Ellen Kuhn reports on Ingredients for a Better You, one of the trends on the Trend and Solution Tours at the 2012 IFT Food Expo in Las Vegas. She spoke with Maureen Akins of TIC Gums about Ticaloid® Syrup SF1. Learn more about Ticaloid Syrup SF1 in our beverage texture pack http://web.ticgums.com/beverage-syrup/

Reduce Sugar in Granola Bars

Thu, 28 Jun 2012 12:53:46 GMT

http://web2.ticgums.com/reduce-sugar-granola-bar
Reducing or eliminating sugar from granola bars is a balancing act. Replacing sweetness can be accomplished with high intensity sweeteners like aspartame or stevia. What is not easy to replace is the texture, stability, gloss, stickiness and film forming attributes sugar provides that shape and hold bars together. Add-Here is a proprietary line of hydrocolloids that replaces the texture and bonding qualities needed but with significantly less sugar.
Recorded for IFT Food Expo 2012

Replace Sugar in Dessert Glazes

Thu, 28 Jun 2012 12:52:21 GMT

http://web.ticgums.com/bakery-glaze/ Sugar contributes more than just sweetness to foods and beverages. It also stabilizes the product by thickening, binding, or film-forming. This complex combination of texture and the influence on the perception of sweetness makes the reduction of sugar more challenging than simply dropping an artificial sweetener into a product in place of sugar. In this video we talk about using gums to replace the texture attributes of sugar in a dessert glaze. Recorded as part of our online tradeshow booth for IFT Food Expo 2012

Does this have gum in it? Salad Dressing

Tue, 08 May 2012 17:31:58 GMT

http://www.ticgums.com/fastir The Gum Gurus at TIC Gums talk about common foods and the functions gums, hydrocolloids, and stabilizers perform in those foods. In this episode, we talk about the different types of salad dressing and introduce our new FASTir xanthan gum product.

Texture Replacement in Sugar Free Glaze at RCA 2012

Wed, 02 May 2012 08:59:15 GMT

Removing sugar from syrups, beverages, sauces and glazes takes out more than calories. Along with the sweetness of sugar, viscosity, thickness and mouthfeel of dissolved sugar also come out. The sweetness of these can be replaced with artificial sweeteners but they will not replace the texture. Gums and gum systems can be used deliver the mouth and palate coating that are often lost in sugar free liquids like these. Using hydrocolloids like those in the Ticaloid Syrup SF1, chefs can mimic the texture lost when dissolved sugar is removed.

Does this have gum in it? Chewing Gum - YouTube

Tue, 17 Apr 2012 14:37:39 GMT

The Gum Gurus at TIC Gums talk about common foods and the functions gums, hydrocolloids, and stabilizers perform in those foods. In this episode, we answer the question "Is there gum in chewing gum?" and learn about TicaPAN technology that replaces gum arabic in panned confections. Shot at ProSweets 2012 in Cologne, Germany

TicaPAN Coating Systems from TIC Gums

Tue, 02 Aug 2011 17:09:55 GMT

TicaPAN® Coating Systems offer food manufacturers low-cost, non-gum arabic based systems that exhibit the same or even superior functionality. This innovative solution is used for binding and strengthening the sugar and sugar-alcohol shells in panned confections, and enrobing nuts, malt balls, chocolate candies, and other oil-containing centers. http://web.ticgums.com/ticapan-guide/

Tour the TIC Gums Texture Innovation Center

Thu, 07 Jul 2011 18:42:13 GMT

The Gum Guru takes you on a tour of the TIC Gums Texture Innovation Center® in White Marsh, MD.

Join the Texture Revolution

Wed, 08 Jun 2011 18:33:33 GMT

Texture is more important than you think. Join the Texture Revolution.

TIC Gums employees help clean up Luna's House Animal Shelter in Edgewood, MD

Tue, 31 May 2011 22:15:42 GMT

As a part of our monthly community service program, employees of TIC Gums volunteer to clean up Luna's House in Edgewood, MD. Luna's House is in the beginning stages of construction and it was our job to clean and move debris in preparation for further renovation. Once complete, Luna's House will be a fully functional animal care and education center that will house many kinds of companion animals. To volunteer at Luna's House, or to make a donation, call (410) 274-4837 or visit www.lunashouse.org.

TIC Gums FASTir Xanthan EC disperses better than other xanthan

Thu, 12 May 2011 19:11:09 GMT

This TIC Gums lab demonstration video compares the rate of dispersion between FASTir Xanthan EC and other Xanthan EC. The next generation of xanthan is here. FASTir® Xanthan EC goes a step farther than agglomeration. FASTir Xanthan offers high dispersibility, quicker hydration, consistent quality, and shorter supply chain These benefits all equal value and confidence when Western xanthan is in short supply or Eastern sourced gum is not the right quality. Developed using TIC Gums' latest, patent pending manufacturing capability here in the U.S., ordering from North America is convenient with no waiting for shipments from overseas. Shorter batch times in manufacturing and reduced lead times are just two of the advantages FASTir delivers.

Pre-Hydrated Gums disperse better than Powdered Gums

Wed, 15 Sep 2010 10:08:11 GMT

This video demonstrates the improved dispersion and hydration characteristics of Pre-Hydrated® Gum Arabic compared to powdered Gum Arabic.

Blending gum with oil

Wed, 08 Sep 2010 09:44:18 GMT

If a formulation contains oil, powdered gum can be blended with the oil to improve dispersion and hydration. This video demonstrates this method of dispersing gum.

Blending gum with dry ingredients

Wed, 08 Sep 2010 09:43:33 GMT

This video demonstrates the proper way to disperse powdered gums by blending with sugar, salt, spices, or other dry ingredients.

Dispersing gum into a vortex

Wed, 08 Sep 2010 09:42:29 GMT

This video demonstrates the proper way to disperse powdered gum into a vortex in order to improve dispersion and hydration rate. If mixing capabilities are limited, Pre-Hydrated® Gums are another way to improve dispersion.

Visiting Locust Bean Gum growing region

Wed, 12 May 2010 07:38:27 GMT