Products Overview
Acacia
Gum acacia is the dried exudate gathered from acacia trees that grow in the Sahelian region of Africa.
Features
- Emulsifies and stabilizes flavors and beverages
- Encapsulates flavors
- Forms films and coatings in panned confections
- Enhances mouthfeel in beverages
- Provides soluble dietary fiber (85% dry weight basis)
- Strong adhesive and binding properties
- Acts as an excipient and adds lubricity to tablets and pharmaceuticals
Action Gum
Our Action Gum products are synergistic gum systems designed to offer exceptional thickening and suspending properties at low usage levels. The Action Gum blends are specially designed to deliver the best value for specific applications.
Features
- Stabilizes, thickens, and emulsifies dressings, sauces, gravies, and beverages
- Suspends particles such as pulp and spices
- Controls moisture in baked goods
- Tolerant to extremes of heat, pH, and salt content
- Useful in dry mix applications due to rapid hydration and cold water dispersibility
Agar
Agar is produced from two species of red seaweed, Gracilaria and Gelidium. Agar reduces sugar crystallization in icings, forms bakery and confection gels, serves as a culture medium, and stabilizes bakery fillings.
Features
- The strongest of the hydrocolloid gelling agents and is useful when firm gels are desired
- Stabilizes sugar in icings, fillings, and meringues
- Suspends particulates
- Useful for melt point management
- Creates gels that set upon cooling to 90°-103°F and remelt when heated above 185°.
Agaroid® RS Readily Soluble Agar
Our Agaroid RS line is a series of specialty systems based on readily soluble agar that can be used to create gels and other textures. Agaroid RS systems do not require boiling for complete hydration, saving processors money on equipment, energy, and personnel. Our product range includes blends that are specially designed to deliver the best value for specific applications.
Features
- The strongest of the hydrocolloid gelling agents and is useful when firm gels are desired
- Stabilizes sugar in icings, fillings, and meringues
- Acts a suspending agent
- Useful for melt point management
- Replaces gelatin in many applications
- Hydrates without boiling
- Creates gels that set upon cooling to 90°-103°F and remelt when heated above 185°.
TICA-algin® Alginates
Alginate is a gel-forming gum extracted from brown seaweed of the species Lessonia nigrescens and L. flavicans. It forms irreversible gels with calcium ions. Grades vary in calcium reactivity and gel strength.
Features
- Provides gelling for desserts and dairy products
- Prevents bakery icings from sticking to packaging
- Improves cooking yield and texture in meat systems
- Controls syneresis in cheese
- Forms films for adhesives, coatings, and cosmetic lotions
- Suspends particles
Aragum®
TIC Gums has developed a full line of tragacanth replacers that are readily available and reasonably priced.
Features
- Thickens and emulsifies salad dressings and flavor oils
- Stabilizes clear pie fillings and bakery emulsions
- Replaces gum tragacanth as an emulsifying system
- Tolerant to extremes in pH and heat
Ticalose® Carboxymethyl Cellulose (CMC)
Ticalose CMC is derived from cellulose and is available in a range of viscosities and mesh sizes to meet your specific application needs.
Features
- Provides mouthfeel to beverages
- Controls moisture in baked goods
- Provides structure and freeze/thaw stability to frozen dough
- Manages ice crystal growth in frozen dairy products and novelties
- Thickens sugar free table syrups
- Retains fluids in hydrocolloid dressings
- Forms films and texturizes cosmetics
- Clear in solution
- Stable over a range of pH (4.0-10.0)
Caragum®
Our Caragum gum systems are designed to offer cost effective alternatives to locust bean gum.
Features
- Thickens soups and sauces
- Adds body and provides suspension
Carrageenan
Carrageenan is extracted from red seaweed, most commonly of the Chondrus crispus, Eucheuma cottonii, Eucheuma spinosum, or Gigartina stellata species. Carrageenan is available in three grades: iota, kappa, and lambda.
Features
- Provides set to puddings
- Controls syneresis
- Binds water in reformed meats
- Improves mouthfeel in milkshakes
- Provides suspension and body to instant drinks
- Prevents whey-off in dairy products
Colloids
Our unique gum systems are formulated using various gums to take advantage of the functional properties of each individual ingredient as well as the synergies created when the ingredients are combined.
Dairyblend
Full line of gum systems specially formulated for the dairy industry
Features
- Inhibits whey-off
- Thickens dairy systems
- Stabilizes in both UHT and HTST thermal processing conditions
- Provides creamy mouthfeel without masking cultured flavors
- Suspends particulates
- Provides heat shock properties
- Controls shrinkage
- Controls ice crystal formation
- Minimizes sedimentation
Freedom Gum
Our Freedom Gum line eliminates or reduces the need for costly propylene glycol alginate in beverages and salad dressings.
Features
- Emulsifies oil and stabilizes salad dressings
- Provides creamy mouthfeel to beverages and dressings
Guar
Guar is the most widely used general purpose thickener and texture modifier in the food industry. It is derived from the endosperm of the plant Cyamopsis tetragonoloba that grows in India and Pakistan.
Features
- Thickens beverages, sauces, and gravies
- Binds water and controls ice crystal formation in ice cream
- Provides mouthfeel to dairy products
- Controls water and extends shelf life of baked goods
Guarcel®
The Guarcel line offers relatively low-cost thickeners with the protein reactivity of cellulose gum.
Features
- Stabilizes and thickens instant drinks
- Improves mouthfeel of cappuccino and similar instant beverages
- Hydrates rapidly
- Protein reactive
GuarNT® Bland
An improvement on nature! Our GuarNT Bland is processed at our ISO 9001:2000 registered manufacturing facility in Belcamp, Maryland to yield products with superior taste, odor, and functional characteristics. It is derived from the endosperm of the plant Cyamopsis tetragonoloba that grows in India and Pakistan and is available in a full range of viscosities and mesh sizes
Features
- Has bland odor and taste
- Thickens beverages, sauces, and gravies
- Binds water and controls ice crystal formation in ice cream
- Provides mouthfeel to dairy products
- Controls water and extends shelf life of baked goods
Inulin
Inulin is a naturally occurring dietary fiber that can be extracted from the chicory root and Jerusalem artichokes.
Features
- Acts as a probiotic which nourishes beneficial bacteria
- Adds soluble dietary fiber without drastically altering viscosity of finished product
Konjac
Derived from the tubers of the konjac plant belonging to the genus Amorphophallus.
Features
- Thickens and forms gels in food
- Synergistic with kappa carrageenan and xanthan gum, forming thermoreversible, elastic gels
Locust Bean Gum
Locust bean gum is derived from the Ceratonia siliquia tree which grows in the Mediterranean.
Features
- Prevents whey-off in dairy products
- Provides heat/shock resistance to ice cream
- Adds body and provides suspension to beverages
- Synergistic with xanthan and carrageenan
- Improves the texture of cream cheese and other pasteurized cheese products
Nutriloid®
Nutriloid gum systems boost the soluble dietary fiber level, improve mouthfeel, and modify the texture of functional foods.
Features
- Adds soluble dietary fiber (85% dry weight basis)
- Improves mouthfeel of beverages
Pectin
Pectin is extracted from the peels of citrus fruit. Several grades are available and each grade performs optimally under specific processing conditions.
Features
- Forms gels for jams, jellies, and fruit fillings
- Thickens and provides mouthfeel to beverages
- Stabilizes protein
- Suspends particles
Pre-Hydrated®
Pre-Hydrated Gums are manufactured using our proprietary process so they disperse without lumping, even with minimal agitation.
Features
- Speeds hydration while eliminating lumps and gum balls
- Eliminates need for slurries and premixes
- Handles with virtually no dust
- This process can be applied to any TIC Gums product.
Saladizer®
Saladizer systems are the answer to all your salad dressing and sauce needs.
Features
- Stabilizes emulsions
- Suspends spices
- Improves mouthfeel and cling of dressings and sauces
Stabilizer
Stabilizers are varying types of gums used synergistically to provide unique stabilization properties
Features
- Suspends particulates
- Emulsifies fats
- Provides rich mouthfeel
- Stabilizes foams
- Thickens
Tara Gum
Derived from the seeds of the tara plant Caesalpinia spinosa
Features
- Imparts viscosity and a smooth creamy mouthfeel to dairy products, soups, and sauces
Ticacel
Ticacel systems are varying types of cellulose including hydroxypropyl methylcellulose, microcrystalline cellulose, and methylcellulose
Features
- Prevents boil out
- Provides cling to sauces
- Regulates viscosity during processing
- Provides anti-caking properties
Ticafilm™
Gum systems designed to form films in specific applications
Features
- Adheres particulates
- Provides barrier
- Delivers actives
Ticagel®
Specially formulated to yield distinct gelling and viscosity characteristics, our Ticagel line of thickeners and gel formers are used in a variety of applications.
Features
- Stabilizes and improves mouthfeel in dairy based beverages
- Controls syneresis in air fresheners
- Forms gels with excellent clarity in pet foods and air fresheners
Ticaloid®
Our unique Ticaloid systems are formulated using various gums to take advantage of the functional properties of each individual ingredient as well as the synergies created when the ingredients are combined.
Features
- Controls moisture
- Certain systems can be used to reduce fat content
TICAmulsion®
Our TICAmulsion is a modified gum arabic manufactured under patented technology
Features
- Emulsifies liquid beverage emulsions as well as spray dried flavors
Ticaxan® Xanthan
Produced using fermentation, our Ticaxan Xanthan is an all-natural multi-purpose thickener and stabilizer.
Features
- Stabilizes and emulsifies salad dressings and sauces
- Improves cling of dressings and sauces
- Suspends particles
- Controls moisture in refrigerated dough
- Pseudoplastic rheology
- Tolerant to extremes of heat and pH (2.0- 10.0)
TICorganic® Certified Organic Gums
Our TICorganic line of certified organic gums and gum systems including gum acacia, guar gum, inulin, and locust bean gum as well as specially formulated blends.