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Video-Cheese Sauce
In this latest episode of the popular internet series "Does This Have Gum In It?", Gum Guru® Maureen Akins talks about the benefits of using gums to replace or reduce fat content in cheese sauce without sacrificing key texture attributes. Also discussed is TIC Gums' alternative to fat in ravioli filling, Ticalose® CMC 15000. All of these were demonstrated earlier this year at the Restaurant Chefs Association (RCA) Annual Conference and Culinology Expo and now are available for those who were interested but unable to attend.

Better For You Foods

Consumers want to eat foods that are better for them, but prefer not to give up the satisfaction that comes with full fat in this and other, similar foods. Because of the fat content, milk and cream contribute "mouth coating" to both of the cheese sauces. Substituting any significant percentage of these with water alone would make them seem "thin" and "watery," clearing the palate quickly yielding a less satisfying experience. Combining the water with gums systems like these preserves the texture of cream and milk and reduces the amounts of these more costly ingredients needed. Consumers have the same positive eating experience and are not charged the higher price that would have been charged had gums not been substituted.

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Bagels-Cream-Cheese_400Bakers, snack makers and other food manufacturers looking for substitutes for sugar and “egg-wash” will be in a better position to do so with Add-Here™ CSA from TIC Gums. Add-Here CSA is a proprietary blend of gums developed to stick spices, salt, seeds, and other topicals onto a variety of products. Add-Here CSA has low viscosity in solution, so it can be easily sprayed onto bagels, pretzels, crackers, and other applications where sticking spices or other topicals are preferred.

The company made this announcement at the SupplySide West 2012 trade event which occurs November 7 and 8, 2012 in Las Vegas, NV at the Venetian and Sands Expo Hall. The new Add-Here CSA line of products from TIC Gums allows for an allergen-free adhesion of food ingredients. 

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While July is always “National Ice Cream Month” and only a few days remain, there is still plenty of summer remaining and a lot of time to enjoy ice cream. The functionality of gums and gum systems in ice cream is not widely understood, though their role benefits manufacturers and consumers.

The popular YouTube series, “Does This Have Gum In It” continues this month with a description of how gums and gum systems contribute to the enjoyment of ice cream and other frozen dessert novelties. “Does This Have Gum In It” is produced by TIC Gums. 

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MEDIA CONTACT

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