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Complete ingredient systems including hydrocolloids, starches, proteins, sweeteners and more to be introduced at Engredea 2018

WHITE MARSH, Md., (February 23, 2018) – TIC Gums will introduce the Simplistica™ line of ingredient systems at Engredea 2018. The Simplistica ingredient systems line will include optimized solutions from TIC Gums and Ingredion, including hydrocolloids, starches, plant proteins, sweeteners and more. TIC Gums will debut two prototypes that use Simplistica systems: a gluten-free snickerdoodle cookie and a vegan, coconut-based yogurt. Samples of the cookies made with Simplistica BK 6202 and the yogurt made with Simplistica YG 3206 will be available to try at the TIC Gums Booth #3790.

Hand your ingredient needs over to TIC Gums

With Simplistica ingredient systems from TIC Gums, food and beverage developers are now able to better align their formulation and label claim goals with the attributes of the ingredients they use. Simplistica systems also make it possible for food developers to make use of the legendary customer service from TIC Gums in a more comprehensive way. With these ingredient systems, developers are able to provide a nutritionally and texturally sound product using ingredients that have been selected by the Gum Gurus® at TIC Gums for product optimization.

Simplistica BK 6202: Snickerdoodle Cookie

Simplistica BK 6202 is a new ingredient system from TIC Gums that uses hydrocolloids and pea protein to optimize the formulation of cookies and other baked goods that carry alternative label claims.

Snickerdoodle 07

With health and wellness trends continuing on the forefront of the food and beverage industry, TIC Gums developed a reduced sugar, gluten-free, dairy-free, egg-free snickerdoodle cookie that has ten grams of protein to highlight the benefits of using a blend of proteins and hydrocolloids.

This system is a solution to the challenges associated with cleaning up labels, especially in a traditionally indulgent food category. When using Simplistica BK 6202, the Gum Gurus are able to examine a formulation from a more holistic stand-point and make suggestions about usage levels and other factors, ultimately contributing to a product that aligns with the needs of developers.

Simplistica YG 3206: Vegan Yogurt

Simplistica YG 3206 is a new ingredient system from TIC Gums that leverages faba bean and stabilizers to optimize vegan yogurt fortified with protein.

NonDairyYogurt 07

To showcase the functionality of Simplistica YG 3206 in vegan yogurt formulations, TIC Gums has developed a coconut milk yogurt prototype which will be available at Engredea. This coconut-based yogurt delivers five grams of protein in an application that typically fails to make any protein claims. Simplistica YG 3206 from TIC Gums addresses the common challenges to working with vegan formulations from maintaining protein levels in line with dairy counterparts to protecting texture and taste.

Technical papers for Simplistica YG 3206 and Simplistica BK 6202 will be available at booth #3790 along with exclusive product demonstrations.

Read blog post for formulating made simple

The right texture can yield sensory benefits that differentiate a dairy beverage from its competitors.

Though not unique to low-pH dairy beverages, the phenomenon of age gelation, or the clumping of milk proteins over time, also requires a solution from today’s texturizing arsenal. Phil a’Becket, market research analyst, TIC Gums, White Marsh, Md., noted that when age gelation occurs, the product can look unappealing and even spoiled.

“It can limit a brand’s or even an individual product’s footprint,” he said. “And if a dairy product appears to be clumping, the consumer automatically assumes it’s unsafe to eat.”... read more

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Video: Age Gelation

In cake batter systems, gum acacia helps in aeration and moisture retention, which results in good moisture and longer shelf life.

Gums also can provide a clean label alternative for emulsifying in several applications. Gum Arabic can act as a dough conditioner, stabilizing the dough system and reducing the rate of staling. TIC Gums offers a Pre-Hydrated Gum Arabic line that allows for easy incorporation into bakery systems.

In cake products, which require an oil-in-water emulsion, gum acacia provides miscibility to these typically immiscible phases, said Derek Holthaus, scientist with TIC Gums. Gum acacia helps trap gas bubbles in batter systems, creating an aerated texture and assisting with water retention for longer shelf life... read more.

A focus on clean label ingredients and extending global reach

WHITE MARSH, Md., (November 22, 2017) – TIC Gums will be showcasing at Food Ingredients Europe on November 28-30, 2017. The event brings together the world’s leading food and beverage suppliers, research and development, production and marketing specialists and showcases the most diverse range of new and innovative ingredients and services. TIC Gums will be exhibiting at booth #08.0F2.

TIC Gums will have Gum Gurus® on site to discuss various advances and challenges in the hydrocolloid industry. Media personnel are encouraged to come to the TIC Gums booth to discuss hydrocolloid innovations with the Gum Gurus.

Stop by TIC Gums booth #08.0F2 to learn more about Ticaloid® Ultrasmooth CL, Ticagel® Natural GC-581 B and other clean label initiatives.

Ticaloid Ultrasmooth CL

As health and wellness trends continue to penetrate the instant beverage category, product developers are challenged with creating innovative, clean-label beverages that maximize nutritional value without negatively impacting sensory attributes. Fortified instant beverages have an increased amount of perceivable particulates due to the addition of vitamin-mineral blends, fiber, protein and other nutritional ingredients. Ticaloid Ultrasmooth CL, from TIC Gums, is a hydrocolloid system that enhances texture and suspension in instant protein beverage applications. This cold water soluble system dissolves easily into solution, allowing consumers to experience the textural benefits quickly.

instant protein drink with gym bag

Ticagel Natural GC-581 B

For formulators looking to replace gelatin in systems such as gummies, Ticagel Natural GC-581 B offers a clean label alternative in gelatin-free applications. Important sensory characteristics such as cohesiveness and hardness can be adjusted to allow manufacturers the ability to customize a gelatin-free gummy product that delivers the desired combination of textural components. 

gelatin free gummy

 

While at Food Ingredients Europe, TIC Gums invites attendees to visit their new colleagues at Ingredion, Booth #08.0H37. Ingredion will be showcasing some exciting and innovative prototypes to demonstrate their industry-leading portfolio.

Hydrocolloid systems for maximizing nutritional value and flavor profiles will be featured

WHITE MARSH, Md., (September 18, 2017) – TIC Gums will introduce two hydrocolloid solutions that address clean label demands, flavor and nutritional demands, and FSMA compliance regulation concerns at SupplySide West 2017. Samples of ice pops with GuarNT® USA Flavor Free 5000 and an Instant Cinnamon Chocolate Protein Beverage with Ticaloid® Ultrasmooth CL will be available to try at the TIC Gums SupplySide West Booth #EE170.

Flavor Boosting Stabilizer: GuarNT USA Flavor Free 5000

Food developers often use guar gum to prevent ice crystal formation in frozen treats, to thicken and add mouthfeel in sauces and dressings or to prevent runny instant oatmeal. Unfortunately for formulators, standard guar gum has a grassy, earthy smell and a beany, green flavor that can interfere with the sensory characteristics of foods with more delicate flavors. TIC Gums developed GuarNT USA Flavor Free 5000 to enable formulators to use guar gum in more of their applications without concerns over flavor masking.

ice cream GuarNT USA FF 5000


With its clean flavor profile, GuarNT USA Flavor Free 5000 can be used in a myriad of applications at usage levels that were not previously possible. Of samples containing GuarNT USA Flavor Free 5000, Sensory panelists discovered the following:

  • Butter shortbread cookies displayed a more prevalent and distinguishable butter flavor
  • Vanilla ice cream presented a higher level of vanilla flavor and aroma
  • Plain oatmeal exhibited a more apparent oat flavor

Furthermore, since GuarNT USA Flavor Free 5000 is manufactured in the USA, typical FSMA regulations concerning guar are alleviated.

Clean Label Blend: Ticaloid Ultrasmooth CL

As health and wellness trends continue to penetrate the instant beverage category, product developers are challenged with creating innovative, clean-label beverages that maximize nutritional value without negatively impacting sensory attributes. Fortified instant beverages have an increased amount of perceivable particulates due to the addition of vitamin-mineral blends, fiber, protein and other nutritional ingredients. Ticaloid Ultrasmooth CL, from TIC Gums, is a hydrocolloid system that enhances texture and suspension in instant protein beverage applications. This cold water soluble system dissolves easily into solution, allowing consumers to experience the textural benefits.

instant protein beverage Ticaloid Ultrasmooth CL

When tested, an instant chocolate protein beverage featuring Ticaloid Ultrasmooth CL:

  • Masked the awareness of particulates in a way other gums alone did not, avoiding an undesirable, gritty mouthfeel
  • Dispersed in liquid more easily than the alternative samples, and featured the highest hydration rate. This ensures the beverage hydrates quickly and remains at a consistent viscosity so it can be consumed immediately or over a longer period of time

Technical papers for GuarNT USA Flavor Free 5000 and Ticaloid Ultrasmooth CL will be available at booth #EE170 along with exclusive formulations and product demonstrations.