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
|TIC Gums at FI China 2014|
TIC Gums will be exhibiting at FI China 2014 to be held March 25-27 at Shanghai World Expo Exhibition & Convention Center. Visit TIC Gums at Booth 1M01/1N02 to learn more about our innovation solutions for food texture and stability. TI...