From Food Ingredients First, 1/30/12:

TIC Gums Attends First European Trade Show, Introduces New Coating System 

"Initially designed to replace gum arabic in confection applications, TicaPAN 311 has comparable crystallization, binding, and drying properties when compared to traditional coating systems. At the same time, TicaPAN 311 imparts a whiter yet similar strength to the shell coating during the panning process and ensures a smooth finished appearance."

Watch the video from ProSweets

From Dairy Foods, January 2012:

Texturants

"...Having a texture language not only reduces product development times by taking the guesswork out of texturant selection, it also helps with keeping formulations clean and simple. This often translates to cost savings and an improved bottom line.

“When better texture is addressed earlier in the development process, it is possible to improve the way flavor is delivered and perceived,” says Patrick. “And manipulating texture is an economical way to deliver perception and product differentiation in a crowded marketplace.”... "