Whether you are looking to create a new coffee product or reformulating an existing product, the Gum Gurus® at TIC Gums can offer the expertise and stabilization solutions to make formulating simple. Our solutions offer a wide array of benefits, including stabilization of various protein sources and ingredients, emulsification, suspension and the ability to withstand harsh processing conditions.
From cold brew with a splash of milk and sugar to keto beverages to protein enhanced products, the Gum Gurus are standing by to provide innovative solutions that meet your formulation, process and stabilization needs.
Texture Attributes of RTD Coffee | ||
Attribute | Definitions | Examples |
Viscosity | Rate of flow per unit force: the force to draw between lips from spoon, and the rate of flow across tongue | water vs. sweetened condensed milk |
Visual Separation | The amount of visual liquid perceived on the top or around the sample; amount of visual liquid separation | mayonnaise vs. fruit on the bottom yogurt |
Resistance to Flow | The amount of force necessary to begin flow | apple juice vs. mayonnaise |
Mouth Coating | Degree to which mouth surfaces are coated after swallowing or expectorating | water dessert gel vs. creamy peanut butter |
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