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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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Tortilla wraps
May 10, 2013--Using only a few ounces of a hydrocolloid will help to put more tortillas on store shelves sooner and reduce waste. These facts were announced at the "Tortilla Industry Association" (TIA) 2013 Convention and Exposition at Caesars' Palace in Las Vegas, NV. May 10-11, 2013.

Tortillas are hot! According to "Euromonitor" the market for tortillas increased an average of 8.7% every year from 2007 through 2012, making tortillas the fastest growing packaged industrial bread product in the United States. Producing more, high quality tortillas quicker than before is but one of the challenges the industry must manage. Hydrocolloids can have an immediate, positive impact.

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Cookie with cheese and spicesTIC Gums will introduce Add-Here CSA to the Asian marketplace March 26-28, 2013 at the "Food Ingredients China 2013 Expo" inside the Shanghai World Exposition and Convention Center, booth 1J03/1K02. Add-Here CSA is a binder and film former that will stick inclusions like sesame or poppy seeds to baked goods.

Add-Here CSA works better than plain water, is less expensive than traditionally used egg wash and is non-allergenic. While costlier than plain water, Add-Here CSA provides excellent value as seeds, salt, sugar, and spices remain in place, providing a better experience for consumers that were not possible before. Applications for Add-Here CSA include sticking inclusions to bagels, crackers, chips, biscuits (cookies) and crisps.

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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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granola-clusterTIC Gums will demonstrate how its Add-Here 3200 hydrocolloid system reduces the need for sugar, honey, or high fructose corn syrup (HFCS) for binding and film forming, stability and cling for granola and other cereal “clusters” at the SupplySide West 2012 exhibition. SupplySide West 2012 occurs November 7 and 8, 2012 in Las Vegas, NV. at the Venetian and Sands Expo Hall.

Granola cereal clusters made with Add-Here 3200 demonstrate how the texture and appeal of fully sugared cereal can be closely mimicked or even improved upon with gums and gum systems. This is important as so much of the pleasure of eating is derived from texture and not flavor alone.

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