2005 Press Releases
2005 Press Releases
- In The Thick of Dairy Production
- TIC Pretested® Ticamulsion® Versus Gum Arabic
- FEMA Grants TIC Gums’ New Emulsifier FEMA GRAS Status
- TIC Pretested®Ticamulsion® Versus Modified Food Starches
- Salad Dressing Application Slide Chart Now Available
- Bakery Application Slide Chart Now Available
- Dairy Application Slide Chart Now Available
- Gum Gurus on Hand at Food Technologist Show
- Effective Immediately
- Recipes That Stick
- Taking Their Lumps - Out
- Solving the Bulk of the Problem
Past Press Releases
2007 2006 2005 2004 2003
In The Thick of Dairy Production
TIC Pretested® Dairyblend 701-SC Thickens Sour Cream, Other Dairy Products
BELCAMP, MD - October 13, 2005 - Many dairy and dairy-based products are known for their thick, creamy taste and appearance. To help processors impart such characteristics, TIC Gums has developed a new natural gum system, TIC Pretested® Dairyblend 701-SC.
Dairyblend 701-SC is the latest in TIC Gums’ patented Dairyblend series of gums. Developed over the past few years, the Dairyblend series meets the evolving needs of dairy manufacturers as they produce a more diverse array of foods and beverages. Comprised of synergistic, protein-reactive hydrocolloids including guar gum, locust bean gum and carrageenan, Dairyblend 701-SC is used primarily for sour cream as a thickener, water binder, and stabilizer. “This product also allows for a softer set for dips and culinary applications,” notes Greg Andon, business manager for TIC Gums, adding, “Like other Dairyblend gum systems, Dairyblend 701-SC is a flexible product that can be incorporated into other dairy-based products such as cheesecakes and sauces and gravies to aid in suspension and stabilization.”
Technically speaking, the typical usage rate for Dairyblend 701-SC is between 0.1 and 0.5 percent, with hydration achieved after a solution is heated to 180 degrees F.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
TIC Pretested® Ticamulsion® Versus Gum Arabic
TIC Gums’ New Emulsifying System Comes Out a Winner
BELCAMP, MD - July 25, 2005 - Periodic supply crises are nothing new to the global food and beverage marketplace. What has changed, however, is the strict competition driving demand for more reliable, cost-effective ingredient sources. In other words, customers can’t afford to be short on supply and long on budget.
In response to customers’ desire for a consistent supply of high quality gum acacia, TIC Gums literally went around the world for a solution. Anticipating continued cyclical supply problems with traditional gum arabic, TIC Gums has developed an innovative new emulsifier, TIC Pretested® Ticamulsion® A-2010.
This patented emulsifier is used to replace gum arabic in flavor emulsions and beverage concentrates. According to business development manager Greg Andon, Ticamulsion modified gum acacia is preferred over traditional gum acacia for a variety of reasons.
- Availability. “Historically, the type of gum arabic used to make beverage concentrates and liquid flavor emulsions goes through shortages. Just last year, we had a shortage concern,” explains Andon. “For Ticamulsion, we use a grade of acacia that is common and readily available.”
- Performance. According to Andon, Ticamulsion yields more stable emulsions than traditional gum arabic even when used at lower usage levels and is compatible with a range of flavor oils, weighting agents, dye levels, and processing conditions. “By using a patented process based on extensive research, we have made Ticamulsion perform even better than the regular grade of gum arabic that comes from a limited number of places,” he says.
- Cost. “There is a significant cost savings because lower usage levels of Ticamulsion can be used to create stable emulsions. At the same time, higher oil loading levels mean that stronger concentrates can be created and this saves money throughout the supply chain,” notes Andon.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
FEMA Grants TIC Gums’ New Emulsifier FEMA GRAS Status
#4227 is the Magic Number for TIC Pretested® Ticamulsion® A-2010
Belcamp, MD - July 25, 2005 - During its recent development and in initial distribution, TIC Gums’ cutting-edge emulsifying system, TIC Pretested® Ticamulsion® A-2010 has proven to be a superior emulsifying agent over traditional gum arabic and modified food starches in flavor emulsions and beverage concentrates.
An expert panel from the Flavor Extract Manufacturing Association (FEMA) has reviewed data on modified gum acacia, sold under the tradename Ticamulsion A-2010, and approved it to be listed as a General Recognized as Safe (GRAS) ingredient. In its most recent action, FEMA assigned Ticamulsion A-2010 the GRAS #4227.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
TIC Pretested® Ticamulsion® Versus Modified Starches
With a head start on stability, new hydrocolloid system proves superior
Belcamp, MD - July 25, 2005 - When it comes to ingredient functionality, it helps to have a head start. In a matchup with modified food starches, a patented new hydrocolloid system developed by TIC Gums easily outperforms traditional emulsifiers because it represents an improvement on a better system.
TIC Pretested® Ticamulsion® A-2010 is comprised of modified gum arabic and is used to replace modified food starches in beverage concentrates and liquid flavor emulsions. The product was introduced to the market last year when supplies of traditional gum Arabic grew tighter and ingredient costs skyrocketed, a cyclical occurrence. “The reason starches became popular 30 years or so ago was because of the limited availability of gum arabic at that time. People switched to starches because they were around,” points out Greg Andon, TIC Gums’ business development manager, adding that Ticamulsion is a superior option for today’s processors.
For one thing, starches limit the amount of oil that can be used in an emulsion which forces manufacturers to incur extra expenses throughout the supply chain; Ticamulsion, on the other hand, creates stable emulsions at higher oil loading levels.
Meanwhile, because it is created from a readily-available source of acacia, Ticamulsion has a built-in advantage over modified food starches. “We started with gum arabic, which was already an emulsifier, and modified it in way to take advantage of and improve on its emulsification properties,” explains Andon.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Salad Dressing Application Slide Chart Now Available
TIC Gums takes the guesswork out of selecting gums
BELCAMP, MD - July 25, 2005 - Knowing which gum will work effectively for a salad dressing or sauce could feel like a guessing game to some. As a solution, TIC Gums is now offering an Application slide chart specifically for salad dressings and sauces.
Covering everything from dry mixes to BBQ sauces, the salad dressing slide chart provides an easy way to determine which gum should be used. The slide chart not only shows the correct usage levels but also the features of each gum and how it will benefit the end product. To request a salad dressing application slide chart, please call the TIC Gums’ Technical Service hotline (800) 899-3953.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Bakery Application Slide Chart Now Available
TIC Gums takes the guesswork out of selecting gums
BELCAMP, MD - July 25, 2005 - Knowing which gum will work effectively for bakery products could feel like a guessing game to some. As a solution, TIC Gums is now offering an application slide chart specifically for bakery products.
Covering everything from cookies/crackers to pie filling, the bakery slide chart provides an easy way to determine which gum should be used. The slide chart not only shows the correct usage levels but also the features of each gum and how it will benefit the end product. To request a bakery application slide chart, please call the TIC Gums’ Technical Service hotline (800) 899-3953.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Dairy Application Slide Chart Now Available
TIC Gums takes the guesswork out of selecting stabilizers
BELCAMP, MD - July 25, 2005 - Knowing which stabilizer will work effectively for your dairy application could feel like a guessing game to some. As a solution, TIC Gums is now offering an application slide chart specifically for dairy products.
Covering everything from sour cream to ice cream, the dairy slide chart provides an easy way to determine which gum should be used. The slide chart not only shows the correct usage levels but also the features of each gum and how it will benefit the end product. To request a dairy application slide chart, please call the TIC Gums’ Technical Service hotline (800) 899-3953.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Gum Gurus on Hand at Food Technologist Show
TIC Gums Focuses on Expertise and Innovation for upcoming IFT conference
Belcamp, MD May 23, 2005 There may be many who profess to be experts, but there are few true gurus. With nearly a century of innovation behind it, Belcamp, MD-based TIC Gums has taken on the role of gum guru for the food and beverage industry, continuing its heritage of combining innovation, knowledge and a willingness to literally travel the ends of the earth to help customers with product solutions.
At the upcoming Institute of Food Technologists (IFT) annual meeting and food expo, held July 16-20 in New Orleans, TIC Gums will share some of the ways the company serves as an advisor and hands-on partner with technologists, processors and culinary professionals alike.
Heeding current marketplace demands and trends, the company will focus this year on helping manufacturers provide products that boost soluble dietary fiber, create high-end foodservice dishes with superior quality and less preparation time and apply the latest in gum technology to everyday products like sauces and dressings.
On the dietary fiber side, as the importance of soluble dietary fiber in preventing illness and enhancing wellness continues to emerge in research studies, TIC Gums will showcase gum systems used in high-fiber foods and beverages. Among other products, such high-fiber replacements include TIC Pretested® Gum Arabic, TICorganic® certified organic Gum Arabic, TICorganic Guar Gum and TICorganic Locust Bean Gum as well as TIC Gums’ proprietary systems, such as Nutriloid® Arabic Spray Dry, Nutriloid® Fiberplus, Ticacel®, Ticaloid® 210-S and its Dairyblend series.
Meanwhile, with more food researchers and culinary professionals seeking solutions to kitchen challenges ranging from labor issues to freeze-thaw stability, TIC Gums will demonstrate the effectiveness of gums in stabilizing complex, upscale dishes. Several recipes, developed by culinary consultant and TIC Gums corporate chef Walter Zuromski will be demonstrated at the IFT exhibit, including Jerk Sauce, Thai Peanut Sauce, Pineapple Curry Sauce and Shanghai Sauce. The tangy Shanghai Sauce, currently a hot menu item in many settings, exemplifies the usefulness of gums in tricky formulations: the low-viscosity sauce typically has a high level of particulates, a problem solved by Chef Zuromski’s addition of Saladizer® 702.
Also at the show, TIC Gums will spotlight its patented Ticamulsion® modified gum system, introduced in 2004. Ticamulsion A-2010 modified gum acacia is a replacement for traditional gum acacia in flavor emulsions.
In addition to its booth highlights, TIC Gums will have product information on hand for its entire line of gums and gum systems.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Effective Immediately
TIC Pretested® Caragum 200 A Successful, Affordable Alternative to Locust Bean Gum
Belcamp, MD May 17, 2005 As manufacturers who work with the ingredient well know, locust bean gum prices have steadily increased over the past several months and are now nearly three times the previous level. To provide relief to food and beverage processors, TIC Gums is offering TIC Pretested® Caragum 200 as a locust bean gum replacement that is as effective as it is affordable.
An all natural gum system, TIC Pretested Caragum 200 is a special blend of locust bean gum and TIC Gums’ GuarNT® Bland. According to TIC Gums’ business manager Greg Andon, the blend is an especially effective thickening agent that does not impart the off-flavor associated with traditional guar gum. “Most guar gum is twice as thick as locust bean gum, but this guar blend doesn’t have that problem,” he explains. “Plus, we can remove the odor and taste of traditional guar with the GuarNT Bland. That makes it a palatable and cost-effective alternative."
According to Andon, the ingredient was developed more than two years ago in a joint effort with TIC Gums’ corporate chef Walter Zuromski. “Caragum 200 came out of roux replacement. This blend was shown to give a lot of body and a distinctive texture,” he recalls. Since its introduction, Caragum 200 also has been applied to low-carbohydrate formulations as a way to remove flour while maintaining culinary integrity.
Although many processors have worked with TIC Pretested Caragum 200 already, the innovative gum system garnered more attention when prices of locust bean skyrocketed throughout 2004 and into 2005 due to limited availability of seeds. Andon believes the situation likely will continue. “We are expecting prices not to get better, and they could even get worse. We think that Caragum 200 will become a standard in applications,” he says.
Available in 50-pound bags, TIC Pretested Caragum 200 can be dry blended with other ingredients and dissolved in the water phase while mixing. It can also be incorporated as a slurry into recipes with oil.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Recipes That Stick
TIC Gums develops culinary kit on how to incorporate gums in recipes
Belcamp, MD May 4, 2005 As any culinary professional well knows, getting a recipe or formulation just right requires a delicate combination of know-how and creativity. To provide chefs with ways to solve problems and save time but maintain quality and flavor by incorporating certain gums in recipes, TIC Gums is offering a new culinary kit featuring both background information and practical applications.
Geared to research chefs, culinary students and food technologists, the kit was developed with professional chef and culinary educator Walter Zuromski of Lincoln, Rhode Island, who began working with gums a few years ago and was surprised by how effectively they performed in recipes ranging from classic gravies and sauces to dressings and desserts. The informative, easy-to-use guide features information on using gums to improve attributes from taste to texture to freeze-thaw stability, along with step-by-step directions for several products.
The kit is divided into recipe types; the soup section, for example, includes a recipe for New England Clam Chowder made with TIC Pretested® Saladizer® 702. The chapter on salad dressings and marinades, meanwhile, includes a Caesar dressing made with TIC Pretested Ticaloid® 310, while an Alfredo sauce featuring TIC Pretested Caragum 200 is a highlight of the sauces section. The guide also covers the ever-popular low-fat segment of today’s menus, with a low-fat Asian ginger dressing made with Ticaloid® 102-S Mayo.
Zuromski says he hopes the kit will be used as a benchmark and become a staple in many kitchens. “The ultimate goal of the kit is to provide culinary professionals with a hands-on education about gums, which are not as well understood in foodservice circles than in commercial and manufacturing settings,” he explains, adding that there is a real need for such a resource. “Foodservice professionals all over the country are looking for solutions - one example is how to microwave a sauce to heat it up, because traditional thickeners can break down in the heating environment.”
Now available, the culinary kit is $45 and can be ordered here.
Taking Their Lumps - Out
TIC Gums Creates Unique Product Allowing Dissolution of Xanthan Gum
Belcamp, MD - March 18, 2005 TIC Gums continues its nearly century-long commitment to cutting-edge technology with a new product designed to help xanthan gum dissolve more easily in water.
Recently, food scientists at TIC Gums used an all-natural method to improve upon the agglomeration process to create TIC Pretested® Pre-Hydrated® Ticaxan® Xanthan Rapid 3. The product allows a manufacturer to add xanthan gum and xanthan gum blends in water without the frequent problem of resulting lumps. “This is a step-change improvement, because this was never possible before,” remarks business manager Greg Andon. “Pre-Hydrated Ticaxan Xanthan Rapid 3 has tremendous value to our customers, because so many food manufacturers use xanthan and are looking for easier ways to incorporate it into their process.”
Indeed, Xanthan Gum is one of the most versatile gums and is a common ingredient in products likes sauces, dressings and marinades. However, food processors typically have encountered difficulties trying to dissolve xanthan in water-based systems and have hence faced slower processing times. “Pre-Hydrated Ticaxan Xanthan Rapid 3 is effective in eliminating excess powder in the air during formulation as well, because xanthan also is the dustiest of gums and our process creates a less-dusty particle,” adds Andon.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.
Solving the Bulk of the Problem
TIC Pretested® Inulin LV-110 Ideal for Low-Viscosity, High-Fiber Products
Belcamp, MD – February 14, 2005 – Getting to the thick of it has always been an approach to formulation challenges for TIC Gums – sometimes literally. To help food and beverage manufacturers looking to create high-fiber products with the right thickness, mouthfeel and nutrition profile, TIC Gums offers TIC Pretested® Inulin LV-110.
A highly purified grade of inulin, TIC Pretested® Inulin LV-110 is known for its low-viscosity characteristics, which make it versatile for a wide range of applications, from dairy products to sauces and gravies to nutrition bars. “Inulin has emerged as a popular ingredient in recent years because it is an effective fiber source. Beyond growing recognition of the importance of dietary fiber, the boon in low-carbohydrate products has also generated interest in inulin,” notes business development manager Greg Andon. Inulin LV-110 is a form of inulin that is very low in viscosity, so it can be added to products without making them too thick, unlike other gums that become unmanageable at high concentrations.” Inulin also has garnered attention in recent times for its purported benefit in aiding in the body’s retention of calcium.
TIC Pretested® Inulin LV-110 is cold water-soluble and is deemed GRAS (generally recognized as safe) for food use by an expert panel.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for seven consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan and Ticamulsion®.