Press Coverage

From Confectionery Production (8/9/16):

Alternative Coatings (Subscription)

'The latest trends within the confectionery industry focus on the importance of texture. The interest and attention given to texture during product development plays a vital role in the overall eating experience. Simple changes in texture can turn a single product into a platform which appeals to a wide range of consumers. For example, manufactures can create a hard, soft and liquid version of the same candy by altering the ingredients in their formulations. Stabilizers such as gum acacia change the desired texture of the application, allowing formulators to develop and expand their existing product line.'

'The use of hydrocolloids in confections can impact texture by can adding crunch, sealing in moisture, providing softness or achieving flexibility. In panned confections, hydrocolloids are often used for binding and strengthening sugar and sugar-alcohol shells. However, using a combination of hydrocolloids, formulators have the ability to customize the desired textural attributes of their coatings.'

From Food Processing (7/27/16):

The Role of Sensory Properties in Food Development

Food scientists at TIC Gums Inc., White Marsh, Md., use a combination of triangle tests and descriptive analyses. Triangle tests decide if there's a significant, perceptible difference between products when a change is made to one of them, explains Lauren Schleicher, food technologist. "After a difference is identified, the next step involves a descriptive analysis to determine how the products compare across different sensory characteristics." The food scientist then analyzes individual texture attributes, such as mouth coating, viscosity and astringency to hone in on which attribute causes it to be different than the others. TIC Gums has compiled a comprehensive set of sensory terms to standardize how product texture is described during the development process, she says.

Once the right texture is determined, quantitative textural specifications can be set and measured. "Simple changes in texture can turn a single product into a platform that appeals to a wide range of consumers," adds TIC Gums' Schleicher. "Manufacturers can create a hard, soft and liquid version of the same candy by altering the ingredients in their formulations. Stabilizers such as gum acacia change the desired texture of the application, allowing formulators to develop and expand their existing product line."

From Beverage World (7/15/16):

Simplicity Sells (Subscription)

One challenge of the clean label trend is that there is no formal definition or regulated guidelines in regard to clean labeling, notes Dan Grazaitis, technology manager, beverages, at ingredient manufacturer TIC Gums, Inc. "It is often up to the manufacturer to set their own clean labeling guidelines," he says.

All ingredients, not just flavors and colors, are under the "clean label microscope," including emulsifiers and stabilizers, according to TIC Gums' Grazaitis. "Emulsifiers surfactants are coming into focus with the clean label trend as well. While many of the emulsifers on the market are highly processed, there are only a couple of natural emulsifiers available," he says. TIC Gums has developed a number of new ingredients that target a drink's texture, improve stability and provide cost-in-use savings while adhering to label restrictions.

From Food Business News (7/12/16):

Supplier innovations and news

“Pectin is generally recognizable to consumers and viewed favorably,” Ms. Silagyi said. “While there is no regulatory body defining the term ‘natural,’ some grades of pectin undergo processing that may not be viewed as such. Additionally, pectin is non-G.M.O. but is often standardized with other carbohydrates that may not meet the clean label parameter.”

“When recommending pectin alternatives, we work with our customers’ specific clean label requirements,” Ms. Silagyi said. “Although there is not a clear definition of clean label, we have developed a clean label chart to help our customers determine which hydrocolloids can meet their specific parameters.”

From Food Business News (6/23/16):

A Squeeze on Pectin (Subscription)

To add texture to beverages, Ticaloid 310 S replaces the viscosity and mouth-coating commonly provided by pectin, said Karen Silagyi, product manager for TIC Gums. Ticaloid 310 S is a blend of natural gums, including gum acacia and xanthan.

“It takes advantage of gum-gum synergies to add to the viscosity and mouth-coating in common applications such as juice and tea beverages,” Ms. Silagyi said.

From Food Processing (6/22/16):

Sweets and Snacks Show Never Disappoints (Subscription)

"The clean label trend is maturing into a mainstream segment of the food industry because it covers a broad spectrum of labeling concerns," says Mar Nieto, senior principal scientist at TIC Gums, White Marsh, Md. "Consumers are seeking reassurance about the safety and healthiness of their foods, so they are demanding foods made with recognizable ingredients. While the all-natural claim continues to be popular, consumers are now also interested in the sources of ingredients."

From Beverage Industry (6/15/16):

Hydrocolloids extend shelf life, improve mouthfeel (Subscription)

Dan Grazaitis, technology manager for beverages at White Marsh, Md., TIC Gums Inc., says hydrocolloids, such as guar gum, gum acacia and inulin, have been popular choices for supplementing food and beverage products because of their low viscosity contribution and highly soluble dietary fiber content. “These products can be used at higher levels without negative impacts on texture or flavor,” he says. “Most hydrocolloids are an excellent source of soluble dietary fiber and have long been used for their digestive health benefits.” 

TIC Gums has developed several hydrocolloids for beverage applications, he adds. For example, Nutriloid Gum Arabic FT-90 is designed to boost soluble fiber levels and improve mouthfeel in beverages without adding viscosity, he notes. “It has all the functional characteristics of gum arabic and contains a minimum of 90 percent fiber on a dry-weight basis,” he adds.

For dairy-alternative beverages, one of TIC Gums’ newest offerings is its Ticaloid Pro 181 AG, which satisfies clean-label requirements, improves processing efficiencies and addresses beverage formulation challenges, according to TIC Gums’ Product Manager Karen Silagyi.

“It also emulsifies and stabilizes oils found in non-dairy milk alternatives such as almond and cashew milk; therefore, also eliminating the need for soy lecithin,” she says. The Ticaloid Pro 181 AG is ideal for rice, nut, grain and soy beverages, which boast fewer calories and fat than dairy-based beverages, she adds.

From Food Business News (5/17/16):

Hydrocolloids - It's all about the gel (Subscription)

"Hydrocolloids play a variety of roles in various applications, including suspension, protein stabilization, emulsification and texture modification," said Donna Klockeman, senior principal food scientist, TIC Gums Inc., White Marsh, Md. "How hydrocolloids are utilized ultimately depends on what the texture and stability needs are for the application. Hydrocolloids not only allow for a variety of textures but most hydrocolloids are also excellent sources of soluble fiber."

TIC Gums now offers an extended portfolio of high-performance blends for manufacturers seeking to formulate clean label, high-protein, ready-to-drink beverages. "We leverage our gum acacia technologies to provide stabilization, emulsification and enhanced mouthfeel in high-protein dairy beverages without increasing viscosity," said Karen Silagyi, product manager at TIC Gums. Hydrocolloids can be used at varying usage levels to meet desired formulation requirements," Ms. Silagyi added. "For example, we offer a system, which depending upon usage level, can make the same yogurt base be either a thick, spoonable yogurt, or a pourable, drinkable yogurt."

From Beverage Industry (5/16/16):

Beverages combining prebiotics, probiotics (Subscription)

"Encapsulated fiber also can help aid in the survival of probiotics in the stomach, says Mar Nieto, senior principal scientist at White March, Md.-based TIC Gums Inc. "Fiber, such as gum polysaccharides, are non-digestible and are able to shield the probiotics during transit in the stomach," he says."

"Jim Breckenridge, TIC Gum's technical service representative, echoes similar sentiments. "There is a great natural symbiosis between pre- and probiotics," he says. "Prebiotic fiber serves as an excellent food source for probiotic bacteria and helps to establish a foothold in the intestines."

"Numerous categories can capitalize on the benefits of pre- and probiotic ingredients. For example, fruit juice-, dairy-, yogurt- and tea-based beverages potentially can benefit from combining pre- and probiotics, Breckenridge says. "There is also a major opportunity for use of encapsulated probiotics with prebiotic fiber in the powdered beverage market."

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. ( 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."