New Guar Manufacturing Process Aids FSMA Compliance
TIC Gums Introduces Proprietary Validated Microbiological Kill Step and More with GuarNT® USA
WHITE MARSH, MD. – TIC Gums has released U.S.- produced GuarNT USA to their portfolio.
GuarNT USA addresses two major FSMA (Food Safety Modernization Act) compliance hurdles associated with food safety: Foreign Supplier Verification Program and Preventive Controls.
GuarNT USA is manufactured and warehoused in an SQF Level 3 Facility in Belcamp, Maryland. Due to the domestic nature of both the manufacturing and warehousing location, GuarNT USA avoids Foreign Supplier Verification Program requirements.
TIC Gums has implemented a proprietary Validated Microbiological Kill Step as a preventive control which monitors and prevents identified hazards.
GuarNT USA is a highly versatile hydrocolloid that builds viscosity and controls water migration in a wide range of finished goods including ice cream, instant beverages, sauces, baked goods, fruit preparations and syrups. Because guar is considered a seed gum, derived from the seed of the guar plant, GuarNT USA abides by regularly used clean label parameters. TIC Gums currently has GuarNT USA 8/22 and GuarNT USA Flavor Free 5000 in inventory.
For applications looking to avoid the common “beany” or “grassy” off-notes in both flavor and odor, TIC Gums now offers GuarNT USA Flavor Free 5000. The Gum Gurus® at TIC Gums have identified these “off notes” are predominantly caused by the volatile organic compounds (VOCs) hexanal & hexanoic acid, among others. TIC Gums ensures a significant reduction of volatile compounds that typically in GuarNT USA Flavor Free 5000 compared to standard guar gum.
“Although there is a continued focus on clean label initiatives in the food industry, there is still a call for manufacturers to produce great tasting products with consistent shelf stability. GuarNT USA Flavor Free 5000 allows developers to keep a simpler label declaration, while allowing their flavor system to shine through,” says TIC Gums' food scientist, Lauren Schleicher.