News & Events

Recent Posts Popular Posts

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 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 remaining label friendly.  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

Read more...

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.

 

Read more...

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

Read more...

gellan gum almond milk stabilizerWHITE MARSH, Md., (February 3, 2016) – TIC Gums has added gellan gum to their broad portfolio of hydrocolloids available for the food and beverage industry.

In response to the latest clean label market trends, TIC Gums’ Gum Gurus® have developed innovative blends using the newest gellan technologies. Some of the most recent products developed for ready-to-drink (RTD) beverage applications target texture, improve stability and provide cost-in-use savings while adhering to label restrictions.

Read more...

beverage emulsion stabilizerWHITE MARSH, Md., (December 22, 2015) – TIC Gums has released the latest generation of TICAmulsion® technology for high oil load emulsions, TICAmulsion 3020, developed to increase product stability, production efficiencies and total cost-in-use savings.

The newly introduced TICAmulsion 3020 uses patented technology to improve upon the emulsifying capabilities of traditionally processed gum acacia. For use in flavor emulsions and beverage concentrates with higher oil load levels, this OS-modified gum acacia provides a robust stabilizer less affected by processing and ingredient variances. In addition to a higher emulsification capacity, TICAmulsion 3020 provides cost-in-use savings by lowering manufacturing, shipping and warehousing costs per pound.

Read more...

MEDIA CONTACT

Chloe McDaniel
(800) 899-3953 x3509
cmcdaniel@ticgums.com