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
|Video: Guar Gum--Basics of Food Gums|
Learn more about our Guar Gum and Locust Bean Gum products Videos in the Basics of Food Gums Series Introduction (video runtime 2:27) Gum Arabic: Tree Saps & Plant Exudates (video runtime 3:07) Guar Gum: Seed Gums (this video) ...