TICAmulsion opens up new opportunities for flavor and beverage manufacturers to develop innovative new products and reduce costs. This patented emulsifier is unique because it is a stronger emulsifier than modified food starch or gum arabic and it emulsifies without building significant viscosity. These properties result in increased stability for typically unstable emulsions such as high dye, high oil and difficult oils.
It is OSAN modified like modified starch but, unlike starch, uses a substrate which is already an emulsifier in its native form.
- Emulsifies without building significant viscosity
- Increased stability for typically unstable emulsions
- High dye
- High oil
- Difficult oils
|Prototype Formulations: Gluten-free Bread and Sweet Goods |
Replacing Gluten isn't Easy Product developers who must reformulate gluten-containing products such as bread while minimally impacting the sensory experience are presented with quite a challenge. Wheat contributes unique texture attributes and func...