Gum Guru Blog

TIC Times newsletter March 2019The TIC Times newsletter is your source for the latest news on food texture & stability.

In this issue:

Natural Products Expo Review

Brian Briggs: Partnering for Success in 2019

Sugar Reduction: Flavored Water

New Non-GMO Project Verified Gums & Stabilizers

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from Brian Briggs, President, TIC Gums

Brian Briggs, President, TIC GumsAs we settle into 2019, the pace of innovation within the food and beverage industry continues at a rate few have seen before, presenting new opportunities for growth in product development.

Those new opportunities, however, can also bring challenges, leaving formulators looking for partners who can help them capitalize on these changes and consumer needs.

Count on TIC Gums for Solutions

2019 also marks TIC Gums’ 110th year of working closely with the innovators in our industry. With so many years under our belt, we are well positioned to understand emerging trends and help food and beverage developers successfully navigate through the opportunities and challenges these trends present.

It can be difficult to foresee the many effects that processing, ingredient selection and other elements of formulating will have on an end product. Our team of Gum Gurus® works with our customers to guide their formulation process, taking into consideration the various factors necessary to ensure a stable, reproducible product.

Read more...

Consumer demand for non-GMO instant beverages has been continuing to increase over the last several years due to health and wellness trends. When formulating instant protein drinks, there are questions that most formulators are left wondering.

The Gum Gurus® are here to make formulating simple for you.

The first question we have is…

Question: Why am I detecting grittiness in my instant protein beverage?

Answer: There is protein in the beverage that is insoluble and detectable on the tongue upon drinking. When you add hydrocolloids like gums you can mask this grit by coating the tongue and decreasing the awareness of particulates. Learn more in this white paper: Label Friendly Stabilizers for Powdered Protein Beverages

This next question is one of our more popular ones…

Question: What should I use to enhance suspension in my instant protein sports powders?

Answer: Xanthan is the only cold-water soluble gum that can suspend particulates, which is great because gums in instant protein beverages must be able to activate without heat. It hydrates relatively quickly and reaches its full potential faster than other gums. This is important because it means consumers don’t have to wait to enjoy the beverage and the consistency will stay the same even after sitting for periods of time.

When formulating your instant protein beverage, you want to be aware of suspension, but also of viscosity and texture. Often, we get asked...

Question: Is there something I can use in my instant protein sports powdered beverage to enhance viscosity and texture?

Answer: Like we discussed, you can use xanthan to contribute to viscosity and texture. Depending on the mouthfeel you’re trying to achieve, you could also use Guar, Cellulose and Carrageenan. With the addition of Acacia you can also enhance overall mouthfeel.

If you’re already working with gums, you may ask...

Question: How does the usage rate of the gums change my product?

Answer: It should be noted that the usage rates for gums are low, which means they are very functional ingredients to add to your product. When adding Guar, cellulose, carrageenan or xanthan it can take trial and error to find the perfect usage rate for your ideal mouthfeel, that’s why we recommend calling a Gum Guru because we can make recommendations to pinpoint the perfect usage rate to add to your product.

Or you might also be wondering

Question: Should I use a shaker bottle or blender for evaluation of instant protein beverages?

Answer: Either works perfectly fine. But consumers would most likely use a shaker bottle like this one when using your product, so keep in mind how consumers may be using them once they’re available.

If you’re working on formulating products that are meeting consumer demand, that’s not a problem. Since the increase in consumer awareness of non-GMO label claims most formulators are asking...

Question: Can I use gums in my instant powdered protein drink and have non-GMO label claims?

Answer: Yes! TIC Gums has gums and gum systems that meet non-GMO claims, but also provides gums that are non-GMO Project Verified and organic compliant.

Have other questions that we didn’t get to? Don’t worry, we’re here to help!

Talk with a Gum Guru about your specific application by calling our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.

Download the white paper: Label Friendly Stabilizers for Powdered Protein Beverages

Because xanthan gum is an exopolysaccharide from the organism Xanthamonas campestris and is alcohol precipitated to make the finished powdered form – it cannot be manufactured as 100% organic. However, we offer Ticaxan® Xanthan NGMO which can be used in finished products bearing the 95% organic ingredient label. 

download the xanthan origin infographic

Non GMO Project Verified logo

Non-GMO Project Verified Xanthan Available

To help food manufacturers meet the growing consumer demand for clean label ingredients, we also carry three grades of Non-GMO Project Verified Xanthan:

View a full list of all the products in our portfolio of Non-GMO Project Verified ingredients.

To talk with a Gum Guru® about your specific texture and stability needs, call our technical support hotline at +1-800-899-3953 / +1-410-273-7300 or chat online.

Resources

Article: Which gums should I use in my organic foods?

Documentation on Organic Compliant Ingredients, Natural Status, and Non-GMO Products

Gum Reference Chart

"Do you have any tips for dispersing xanthan gum without lumping?"

That's a question a salad dressing manufacturer asked when he called our technical support hotline recently and it's a common question in the food industry.

Whether you call them lumps, clumps, or fish-eyes, they've caused many headaches for food manufacturers. The pesky lumps can create obvious problems like clogged filters in production tanks or less obvious problems downstream like inconsistent viscosity in the finished product.

If you are having difficulty with undissolved gum, the solution likely requires making only a few minor changes to the first steps in your production process.

Read more...