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College-bound students create a winning ice cream and marketing campaign

ice cream university 2017

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.


TIC Gums Introduces Ticaloid® PRO 192 AGD and Ticaloid® PRO 192 AGD High Viscosity for Ready-to-Drink, Dairy-Based Protein Beverages

WHITE MARSH, Md., (February 6, 2017) – TIC Gums has expanded its robust portfolio of clean label hydrocolloids with new stabilizer systems designed for ready-to-drink, dairy-based protein beverages.

Ticaloid PRO 192 AGD and Ticaloid PRO 192 AGD High Viscosity address challenges associated with 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.

rtd dairy beverage stabilizer


WHITE MARSH, Md. – TIC Gums has released the newest episode in The Basics of Food Gums video series, Agglomerated Gums. This episode explores the benefits of using agglomerated gums and the impact they have on the manufacturing process.

Hydrocolloids are essential ingredients as they provide texture and stability in food and beverage applications. However, powdered gums can create several challenges during processing including slow dispersion, increased dusting and delayed hydration. Although manufacturers have relied on dry blending and oil slurries to alleviate these issues, many are finding themselves reworking the batches and lengthening their production schedules.



Visit Our Virtual Booth

WHITE MARSH, Md., (October 3, 2016) – TIC Gums will showcase the latest clean label texture and stability solutions for use in nutritional applications such as fortified ready-to-drink beverages and gelatin-free gummy vitamins at booth #Y165 during the 2016 SupplySide West Global Expo and Conference in Las Vegas, October 6-7.

As health and wellness trends continue to drive consumer demand for nutritionally fortified products, developers are challenged to meet a variety of dietary restrictions and lifestyle preferences with variations in protein, vitamins and minerals. To target texture and stability in their formulations, manufacturers can leverage the benefits of TIC Gums’ robust portfolio of stabilizer systems to achieve the desired functionality in their nutritional applications.

Ready-to-Drink Protein Beverages

Download RTD Beverage Guide

Ticaloid® PRO 181 AG is a clean label stabilizer system designed for ultra-high temperature (UHT) processed, ready-to-drink protein beverages. This innovative blend satisfies clean label formulation requirements, improves processing efficiencies and addresses RTD beverage development challenges including protein stabilization and texture modification.

Ticaloid PRO 181 AG allows manufacturers to push the limits of what can be achieved when formulating new, nutritionally enhanced beverages. This includes the ability to emulsify higher nutritional and flavor oil levels, add protein and support particulate suspension while maintaining the desired texture and stability in ready-to-drink products. Ticaloid PRO 181 AG also increases foam stability allowing for use in non-dairy barista milks. Samples of toasted coconut almond milk will be available at the booth to showcase the benefits of Ticaloid PRO 181 AG.

ready to drink beverage stabilizer


Download white paper

WHITE MARSH, Md., (September 27, 2016) – TIC Gums has expanded its advanced portfolio of texture and stability solutions with Ticaloid® Ultrasmooth NGMO Original, a cold water soluble hydrocolloid system for use in non-GMO instant protein beverages.

As instant protein beverages continue to grow in popularity due to their ease-of-use and perceived nutritional value, formulators now have the ability to modify textural attributes to deliver fortified beverages which appeal to a larger market as well as adhere to non-GMO parameters.

non gmo instant protein beverage stabilizer