TICAmulsion®

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.

Features

  • Emulsifies without building significant viscosity
  • Increased stability for typically unstable emulsions
    • High dye
    • High oil
    • Difficult oils

NEWS

TIC Gums Debuts High-Protein RTD Beverage Texture and Stabilization Solutions at IFT 2015
Neutral and acidified protein beverage formulations will be spotlighted WHITE MARSH, Md., (July 6, 2015) – TIC Gums will debut new stabilization solutions for use in ready-to-drink (RTD) beverages with specialized focus on low pH and high-protein, ...
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