Press Coverage

From Natural Products INSIDER (4/20/16):

Back to Nature with Clean-Label Beverages (Subscription)

"Karen Silagyi, product manager for TIC Gums, noted hydrocolloids are utilized differently depending on what the texture and stability needs are for a beverage. "Hydrocolloids not only allow for a variety of textures, but most hydrocolloids are also excellent sources of soluble fiber," she said. "In addition, hydrocolloids work well in beverage applications, as they also have a high tolerance to heat and shear processing."

"According to TIC Gums, consumers are much more accepting of hydrocolloids like gums when they know they are natural and offer an additional source of fiber. Silagyi said her company uses technology to help educate about gums. "TIC Gums produced an industry-first video series, 'The Basics of Food Gums,' to help food and beverage manufacturers explain to their customers what gums are, where they come from and why they are used," she said. "The videos also support the clean label trend for transparency about what is in consumers' food and from where ingredients are sourced."

"Manufacturers may also need education on hydrocolloids. "TIC Gums has also created a clean label chart of hydrocolloids to help streamline the hydrocolloid selection process," said Ana Aguado, food scientist with TIC Gums. "Using the chart as a guideline, we work within our customers' definitions in order to guide the selection process and meet their formulation requirements."

From InStore Buyer Magazine (4/14/16):

Gluten-Free Bakery (Subscription)

"I see gluten-free continuing to grow," says Steve Baker, senior food scientist at TIC Gums. "The gluten-free market has exceeded expectations over the past five or so years and I don't see this trend changing."

"Hydrocolloid systems consist of combinations of gums to improve the structure of baked goods without the gluten that irritates the small intestine. "Hydrocolloids are large polysaccharides or carbohydrates that interact strongly with water," Baker says. "Since many gluten-free flours behave differently with water when compared to wheat flour, hydrocolloids can be used to manage water, leading to more moist products with improved eating qualities and improved machinability due to decreased stickiness."

"Gluten-free products often have a denser crumb that rapidly breaks down in the mouth during consumption. While consumers will be able to detect the differences in texture between gluten-free products using hydrocolloid systems and traditional bread, the difference in taste is virtually undetectable in all baked goods, Baker says. The cost can be greater due to the percentages needed for bread production. "However, they are required at these elevated levels to produce a quality product, so the benefits outweigh the costs," Baker says."

From Food Technology (4/12/16):

The Inside Scoop on Ice Cream Ingredients (Subscription)

"Ice cream is more than a sweet treat. Technically, it is a combination of ingredients that provide thickening, soft gelling, and thin film formation to produce a frozen product with both fat dispersed in water and air dispersed in water emulsions, and a long shelf life, says Donna Klockeman, senior principal food scientist at TIC Gums, White Marsh, Md. (ticgums.com). But you can also think of ice cream as a blank canvas from which manufacturers can formulate products with creative flavors and interesting textures."

"Product formulations, processing, packaging, and distribution channels can influence the texture and stability of ice cream, particularly the consistency in size and number of ice crystals that start off processing with the initial freezing of ice cream, says Klockeman. After the ice cream has fully hardened, changes in temperature affect the size of crystals, she adds. "Even as the product is stored at very low temperatures, there is an equilibrium balance between water and ice."

"Klockeman explains that TIC Gums' Nutriloid 7000 boosts soluble dietary fiber levels in ice cream and improves mouthfeel without changing the viscosity of the finished product, while soluble fibers can be added to a formulation to replace total solids in reduced-sugar products. "The balance of thickening, soft gelling, and thin film–forming components in stabilizer blends is often adjusted when either fat, sugar, or both are reduced in frozen desserts," she says."

From Natural Products INSIDER (4/12/16):

Digest This! (Subscription)

"Soluble dietary fibers have long been used for their digestive health benefits, said Dan Grazaitis, technology manager, beverages, TIC Gums. "Ingredients such as guar gum, gum acacia and inulin have been very popular choices for supplementing food and beverage products due to their low viscosity contribution and high-soluble dietary fiber content."

"For high-fiber claims, gum acacia and inulin are the two preferred products since they can be used at higher levels without negative impacts on texture, said Ana Aguado, food scientist, TIC Gums, noting her company offers Nutriloid Gum Arabic FT-90, a gum acacia fiber. "Gum acacia contributes functional properties like binding and film formation while increasing fiber content in applications such as granola bars. This allows manufacturers to create products with "high fiber" claims with the use of one product instead of several."

From Natural Products INSIDER (3/9/16):

Raising the Nutritional Bar (Subscription)

"Ana Aguado, food scientist, TIC Gums, said alternative fiber sources, such as Nutriloid Gum Arabic FT-90 can increase the fiber content in applications such as bars while also contributing the functional properties of gum acacia like binding and film formation. This allows manufactures to create products with "high fiber" claims with the use of one product instead of several."

"Inclusions also can present challenges with the adhesion of small and large particulates such as nuts, seeds and dried fruits, Aguado cautioned, and manufacturers must ensure the end product is able to stay together through manufacturing, packaging and transportation, and still look the same as the day it was produced. This is especially important in bars with lower sugar content that have a tendency to fall apart easily. TIC Gums' Add-Here 3200 helps bind bars together for easier processing and cutting, as well as helps bars maintain their shape, she said."

"Another challenge can be seen in products containing fillings where water migration may occur from the filling to the bar portion. Gums can help bind the water in the filling and help the bar maintain its firmness while in the package. This will also enhance the eating experience by not having the filling come out too easily and assist with the "on-the-go" convenience of bars, Aguado noted."

"Different textures can determine the degree of cohesiveness, moisture and fracturability of the bar. In order to provide a common language to assess the textural components during the product development process, TIC Gums created a Texture Lexicon to standardize the way product texture is described. We work with product developers to deconstruct combination terms like 'smooth,' 'creamy' and 'indulgent' into individual texture attributes such as mouth coating, denseness, mixes with saliva, etc., said Amanda Pattison, lab technician II, TIC Gums. This allows us to speak the same language and focus on the characteristics the manufacturer would like to remain the same and those they would like to change. This continuity helps our customers reach their selected target with less development time."

From Dairy Foods (2/16/16):

Suppliers of emulsifiers, texturizers focus on clean label, non-GMO (Subscription)

"Launched at the beginning of 2016, TIC Gums offers an extended portfolio of gellan and gellan-based blends for manufacturers seeking to formulate beverages which adhere to clean-label restrictions. Among the new products, Ticagel Gellan HS prevents separation, Ticaloid Pro 571 SET targets stabilization in high-protein beverages without increasing viscosity. And for developers seeking a non-GMO or organic-compliant option for their formulation, Ticaloid Pro 148 OG suspends high-protein systems, enhances mouth coating and creates a more indulgent beverage, said the company."

From Food Technology (2/16/16):

Texturizers Build Better Food Products (Subscription)

"The interest and attention given to texture during product development plays a vital role in the overall eating and drinking experience," says Donna Klockeman, senior principal food scientist at TIC Gums, White Marsh, Md."

"Making simple changes to product texture can be more impactful than you think. For example, formulators can turn a single product into a platform that appeals to a wide range of consumers, says Klockeman. There are two advantages to this. One is that it is an easier approach than developing products from scratch, and the other is that it can be brought through the development process more quickly."

"In dairy, for instance, there can be an untapped opportunity to diversify consumer appeal of traditional dairy products," explains Klockeman. "Take flavored milk as an example. Company X already produces traditional flavored milk (chocolate, most likely). A slight change in texture (lower mouth coating, higher mouth clearing, and reduced cohesiveness) combined with a refreshing flavor (banana and vanilla) makes it appealing as an exercise recovery beverage. An increase in mouth coating, decrease in mouth clearing, and a more indulgent flavor profile (chocolate truffle fudge) and you have a dessert alternative for adults."

"To develop a targeted texture, product developers need to determine what attributes are responsible for the perceived mouthfeel of a product, says Klockeman. TIC Gums scientists use the company's comprehensive list of textural attributes and descriptors called the Texture Lexicon to help product developers assess the textural components of foods and beverages. "The lexicon translates consumer terms such as 'creamy' into basic texture attributes like mouth coating, viscosity, and awareness of particulates," she says. "With these basic texture attributes established, specific texture and stability can be addressed with various hydrocolloid solutions."

"Textures that are indulgent, crunchy, and chewy are among the overarching global texture trends that Moeller notes. There is also an interest in layering textures. Texture preferences definitely differ from one market to another, says Karen Silagyi, product manager at TIC Gums. "There are some textures that exist only in certain types of cuisine, and it can be difficult for a person who has never tried this type of food to understand the sensory experience of the foreign texture," says Silagyi. "In other instances, foods that are found globally will have various textures based on their region."

"Silagyi points to yogurt as an example. Yogurt can be found in many global cuisines, but its texture varies widely. Differences in viscosity, heaviness, firmness, aeration, and sheen/shine contribute to regional textures, and by analyzing these attributes, yogurt product developers are more effective at understanding and developing products for various global markets, she says. Product developers can create different textures in products by varying the usage levels of many of TIC Gums' ingredients. Making simple adjustments to the usage level of Dairyblend YG AG, she adds, can produce a drinkable-style yogurt or a thick spoonable yogurt popular in different parts of the world."

"Some of the recent ingredients that TIC Gums has developed include hydrocolloid blends that help improve the texture and stability of ready-to-drink protein beverages. Ticaloid Pro HC 932 suspends protein and vitamin/mineral blends in higher protein beverages without affecting the viscosity, explains Dan Grazaitis, senior food technologist at TIC Gums. In lower protein beverages, Ticaloid Pro HC 910suspends protein and other fortifying ingredients and also increases the viscosity and heaviness to produce an indulgent drink that is not watery or gritty, he adds."

From Food Business News (2/2/16):

Three considerations when choosing emulsifiers (Subscription)

"Constraints on beverage emulsion technology have centered on oil loading capacity, increased viscosity profiles and overall emulsion stability, according to TIC Gums, White Marsh, Md. In response the company is offering TICAmulsion products that provide high oil loading capacity emulsion concentrates with minimal viscosity build, which creates emulsions with excellent stability, according to TIC Gums.

TICAmulsion involves an OSA (octenyl succinic anhydride) modified acacia gum, said Jigar Rathod, a food scientist for TIC Gums. It is non-bioengineered. TIC Gums in December added to the line by launching TICAmulsion 3020, which uses patented technology to improve upon the natural emulsifying capabilities of acacia gum, according to TIC Gums.

High-load emulsions are used to emulsify flavors, colors and clouds and mainly are found in soft drinks and other carbonated beverages as well as juice applications, Mr. Rathod said. A smaller oil droplet is important.

"Physical separation of oil and water phases is a concern for all emulsions," Mr. Rathod said. "The creaming rate or the rate at which these two phases separates depends heavily on oil droplet radius. The smaller the droplet size, the longer the shelf life of the emulsion."

The high oil load capacity expands product development opportunities by enabling increased efficiencies and opportunities within beverage fortification, according to TIC Gums. An emulsifier concentrate manufacturer might be able to double the initial concentration of a nutritional oil or add multiple nutritional oils to the same emulsion concentrate."

From Natural Products INSIDER (1/13/16):

From Trend to Standard: Clean-Label Foods and Beverages (Subscription)

'When it comes to specific ingredients, Dan Grazaitis, senior food scientist, TIC Gums, said, emulsifiers and surfactants are coming into focus. "While many of the emulsifiers on the market are highly processed, there are only a couple natural emuslifiers available," he said. "Gum acacia is a naturally sourced emulsifier derived from tree sap that is traditionally used in flavor emulsions. Outside of flavor emulsions, gum acacia has not been fully utilized for its excellent emulsification and texture characteristics despite its minimal negative impact on viscosity."

From Dairy Foods (1/7/16):

Getting texture right in dairy (Subscription)

'In other words, said Donna Klockeman, the senior principal food scientist for TIC Gums, White Marsh, Md., "Consumers may categorize a beverage as 'refreshing' but not necessarily break down its textural attributes, such as low mouth coating, high mouth clearing and low cohesiveness. Instead, they may focus on attributes that have more common consumer terms, such as those associated with flavor, sweetener systems and carbonation."

'So texture specialists have devised lexicons, often proprietary, to bring those participants onto the same page. TIC Gums' Klockeman said, "we work with product developers to deconstruct combination terms like 'smooth,' 'creamy' and 'indulgent' into individual texture attributes such as mouth coating, denseness, mixes with saliva and so on. This allows us to speak the same language and focus on the product characteristics that should remain the same versus those they'd like to change."

From Food Business News (12/11/15):

Tackling texture issues in beverages (Subscription)

"Texture is a vital component of formulation development, as it not only affects how a beverage will feel in the mouth when consumed, but it also plays a role in flavor delivery and visual appeal," said Karen Silagyi, product manager, TIC Gums Inc., White Marsh, Md.'

From Dairy Foods (12/4/15):

Gelato gives consumers simple ingredients, with indulgence (Subscription)

'It depends, said Donna Klockeman, senior principal food scientist for TIC Gums, White Marsh, Md., "The differences in texturizing systems for gelato compared to regular ice cream find their roots in the combination of differences between the two desserts."

That would be their total solids, respective sweetener systems, differing package sizes, serving temperatures, desired overrun, et cetera. An effective system, she said, will account for these differences and "balance the need for emulsification — combining fat level with overrun — with mix thickening, melting and eating textures and threats to freeze/thaw stability."

For instance, with gelato being packaged in smaller containers, it faces greater freeze-thaw stress than many mass-market ice creams. What's more, the lower overrun and warmer serving temperatures "affect both the need for emulsifiers and the melting characteristics," Klockeman added. Hydrocolloids are go-to choices for bolstering freeze-thaw stability and controlling melting and eating textures, and "using a system with one or two ingredients can produce high-quality gelato following 'clean,' 'simple,' and 'premium' labeling requirement," she said.'