TICAmulsion® modified gum acacia 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.
Ticamulsion modified gum acacia is an approved additive for creating flavor-oil emulsions in the European market (E423).
- Emulsifies without building significant viscosity
- Increased stability for typically unstable emulsions
- High dye
- High oil
- Difficult oils
- Blog: "Could You Suggest A Stabilizer For A Flavor Emulsion?"
- Download White Paper: "Increase Efficiency with the Most Advanced High Oil Load Emulsions"