News & Events
Coming Clean With Gums And Hydrocolloids
Food Processing, 8/8/17
"Every hydrocolloid provides different functionalities and textures to a finished product. Understanding all of their nuances and how they interact within a product is critical to a successful formulation," explains Dan Grazaitis, beverage technology manager at TIC Gums. "That's typically why we utilize blends to provide the optimum benefits of each hydrocolloid. Consumers are looking for clean-label solutions and questioning the exact need of the ingredients used in a product. The Guar NT line allows formulators to expand shelf life, protein content and increased fat levels, while maintaining a clean label." Read more
Hydrocolloid solutions for clean label demands and new FSMA compliance regulations will be featured
WHITE MARSH, Md., (June 19, 2017) – TIC Gums will debut two new hydrocolloid solutions that address clean label demands and new FSMA compliance regulation concerns at IFT 2017. Samples of ice pops with GuarNT® USA and buttered cold brew coffee with Ticaloid® PRO 192 AGD will be available to try at the TIC Gums IFT Booth # 1050.
FSMA-Compliant Stabilizer: GuarNT USA
The recent implementation of the Food Safety Modernization Act (FSMA) aims to ensure the U.S. food supply, including imported food and ingredients, is safe. Focus has shifted from responsive measures concerning contamination risks to implementing enhanced preventive measures. This heightened responsibility has been placed with all food manufacturers and importers.
Although there are many items to consider in FSMA regulations, GuarNT USA helps alleviate concerns around two key elements pertaining to guar:
GuarNT USA also has a flavor free variation, GuarNT USA Flavor Free 5000, for delicate applications which have previously had usage level restrictions for standard guar gum due to “beany” or “grassy” off-notes in both flavor and odor.
Clean Label Stabilizer System Suppresses Age Gelation: Ticaloid Pro 192
Ticaloid PRO 192 AGD addresses challenges associated with ready-to-drink (RTD) dairy beverage development including age gelation, protein stabilization and texture needs while adhering to clean label parameters. Manufacturers now have the ability to customize the desired textural attributes found in such applications while maintaining the stability of the finished product and extending its shelf life.
TIC Gums Introduces Proprietary Validated Microbiological Kill Step and More with GuarNT® USA
WHITE MARSH, MD. – TIC Gums has released U.S.- produced GuarNT USA to their portfolio.
GuarNT USA addresses two major FSMA (Food Safety Modernization Act) compliance hurdles associated with food safety: Foreign Supplier Verification Program and Preventive Controls.
GuarNT USA is manufactured and warehoused in an SQF Level 3 Facility in Belcamp, Maryland. Due to the domestic nature of both the manufacturing and warehousing location, GuarNT USA avoids Foreign Supplier Verification Program requirements.
TIC Gums has implemented a proprietary Validated Microbiological Kill Step as a preventive control which monitors and prevents identified hazards.
GuarNT USA is a highly versatile hydrocolloid that builds viscosity and controls water migration in a wide range of finished goods including ice cream, instant beverages, sauces, baked goods, fruit preparations and syrups. Because guar is considered a seed gum, derived from the seed of the guar plant, GuarNT USA abides by regularly used clean label parameters. TIC Gums currently has GuarNT USA 8/22 and GuarNT USA Flavor Free 5000 in inventory.
TIC Gums launches Go Green with the Guru
In celebration of Earth Day 2017 and as a new member of the Ingredion family, TIC Gums launched initiatives to promote and foster environmental sustainability. Inspired by the Earth Day mission, TIC Gums’ Community Collaboration Committee provided opportunities that call for a more environmentally friendly lifestyle—Go Green with the Gum Guru.
On April 14, 2017, TIC Gums joined the Harford County Department of Planning and Zoning for their 14th annual Arbor Day tree planting event. Bill Zimmerman, TIC Gums Environmental Health & Safety Manager says, “The group stuck together and worked as a well-oiled machine while planting over 25 trees and bushes. It was a great team effort and a wonderful way to give back to our environment.
College-bound students create a winning ice cream and marketing campaign
WHITE MARSH, MD. (April 11, 2017) -- Seventeen local high school students with interests in science, culinary and marketing participated in the fifth annual Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is modeled after Cornell University’s Food Science 101 course, a requirement for incoming freshman of the College of Food Science. TIC Gums sponsored each student’s $500 program fee and provided home ice cream makers upon program completion.
The winning ice cream flavor, named Raspberry Tea-riffic, was created by Henry Byers of Aberdeen High School; Gavin Hope of Aberdeen High School; Naomi Karmel of Edgewood High School; Shaylyn Lewis of Aberdeen High School; and Meredith Miller of Edgewood High School. “We learned a lot about the process of making ice cream and food in general. It’s not just adding in all the ingredients you want at once. There are special steps to be sure you get the right flavor and texture,” said a team representative.