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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.

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

Watch the story on WBAL

WHITE MARSH, MD. (March 30, 2015) -- Sixteen local high school students with interests in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the Texture Innovation Center in White Marsh, MD. The program is based on Cornell University's Food Science 101 course which is required 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 named Holy Cannoli was the creation of Lauren Impallaria, Bel Air High School; Gabrielle Ingoglia, Patterson Mill High School; Madelyn Miller, Edgewood High School; and Rebekah Paradis, Fallston High School. "We all either have an Italian background or grew up making ice cream at home. This cannoli flavor just seemed like the perfect combination," said a team representative. Holy Cannoli will be produced and sold in the coming weeks at Broom's Bloom Dairy store located in Harford County.

Tim Andon, business development manager at TIC Gums and Cornell alumnus, led the five week course. "This is a great opportunity to expose students to the field of food science and possible career paths within the industry. Students not only create the ice cream but they work together to develop a winning marketing campaign."

The first weeks of study focused on scientific principles such as emulsions, overrun calculation, ice crystal formation and statistical know-how for tracking and maintaining quality. The attention then turned to flavor selection and inclusions like nuts, chocolate or fruit, before finalizing the product packaging and marketing.

Students' ice cream and marketing presentations were judged Saturday, March 28 by a tasting panel including Elizabeth Haven, executive vice president of TIC Gums; Tristan J. Zuber, dairy foods specialist at Cornell University; Robert Limpert, supervisor of business, technology and magnet programs of Harford County Public Schools; Mary Beth Stapleton, coordinator of grants, business and community partnerships of Harford County Public Schools; Michelle Mason, family and consumer science teacher at Fallston High School; and Kate Dallam, owner of Broom's Bloom Dairy.

Other entries included: Maryland Madness, a sweet corn, caramel and Old Bay flavored treat; Sweetie Pie, a sweet potato and marshmallow ice cream with cinnamon and graham cracker; Crème Brûlée Flambé, a burnt sugar and salted caramel flavored base with toffee chips

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TIC Gums' Ice Cream University 2015

Stabilizers for Acidified BeveragesWHITE MARSH, Md., (March 16, 2015) – TIC Gums now has solutions for low pH, ready-to-drink (RTD) beverages such as drinkable yogurt and dairy-based smoothies with juice. Dairyblend Acidified Beverage 120 and Dairyblend Acidified Beverage 880F target product development challenges associated with low pH dairy beverages, including protein stabilization and texture modification.
Dairyblend Acidified Beverage 120 stabilizes protein in low pH RTD beverages with minimal impact on viscosity while increasing the uniformity of color and the rate at which the product clears the mouth. This results in a product with a clean flavor release and no visual separation.

Dairyblend Acidified Beverage 880F addresses stabilization challenges in low pH RTD beverages that contain fat. This system impacts mouth coating, works at low viscosity and reduces the awareness of particulates.

As health trends, such as added protein, continue to grow in the beverage industry, new requirements arise around texture and stability. TIC Gums' Gum Gurus® utilize their extensive hydrocolloid knowledge and state-of-the art pilot plant to work in tandem with product developers and find solutions that fit specific texture and stabilization needs.

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Glazed coffee rollWHITE MARSH, Md., (February 2, 2015) –TIC Gums has introduced a new stabilizer system for icing and glaze applications. Ticaloid DG 671® is designed to perform similarly to agar at a lower usage level, providing cost-in-use savings and an answer to a shifting agar market.

Agar is often the preferred stabilizer for icings and glazes as it controls water migration, aids in icing retention and creates a finished product that is easy to apply. Due to market fluctuations and limited availability the cost of agar has increased, causing developers to search for alternatives.

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College-bound students apply scientific principles to create a winning ice cream and marketing campaign

Students graduating from Ice Cream UniversityWhite Marsh, MD--Seventeen local high school students with interest in science, culinary and marketing participated in this year's Ice Cream University hosted by TIC Gums at the TIC Gums Texture Innovation Center in White Marsh, MD. The program is based on Cornell University's Food Science 101 course which is required 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 named Campfire Delight was the creation of Sarah Ermatinger, Bel Air High School; Shayla Graves, Bel Air High School; Rebecca Jones, Bel Air High School; Monica Richmond, Eastern Technical High School; and Kevin Vickery, Havre de Grace High School. "Our ice cream is a modern interpretation of a s'more. Since it is a classic treat, we think this is a good flavor for any demographic," said a team representative. Campfire Delight will be produced and sold in early May at Broom's Bloom Dairy store located in Harford County.

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