Gum Guru Blog

salad dressingRecently on the Serious Eats blog Fred Rickson detailed his experiences creating tasty low calorie salad dressings at home. He quickly learned that the different ingredients in a salad dressing stabilizer yield varying textures and that while there isn't a one-size-fits-all solution there may be a one-size-fits-many stabilizer. While individual gums like xanthan or guar can be purchased at some specialty food stores, a successful texture design is best achieved using a blend of ingredients.

One Ingredient Does Not Fit All

In the article, he talked about his work using the Saladizer 702 and Ticaloid 102 S-Mayo stabilizers explained that he prefers the texture of the salad dressings formulated with Saladizer 702.

Saladizer 702 may be considered a one-size-fits-many stabilizer for salad dressings as it works well in both full fat and low fat recipes. It's designed to emulsify oils, suspend spices and other particulates, and boost viscosity and mouthfeel. In comparison, Ticaloid 102 S-Mayo is designed to function as a fat mimetic in low fat and no fat salad dressings.


Gums and stabilizers provide texture and stability to many of the foods and beverages we consume every day; in fact, it would be difficult to make a list of all the places a person comes into contact with these ingredients in the course of a day.

Last week, in a demonstration of the versatility of stabilizers and texturizers, a group of conference-goers enjoyed a gourmet meal prepared with stabilizers in every course. In fact, our culinary team of Gum Gurus® incorporated three different texturizers in each of three courses of a TIC Gums-sponsored luncheon during the Prepared Foods New Products Conference held at the Ritz-Carlton, Palm Beach.

It was a feast for the eyes as well as the palate.



As the food industry faces a shortage of food scientists, TIC Gums has joined forces with the food science department at Cornell University to introduce local science teachers to the field.

On a recent Saturday, members of Cornell University's Food Science department conducted a one day workshop for high and middle school teachers from Harford County, Maryland. The workshop was conducted at TIC Gums' Texture Innovation Center®, located in White Marsh, MD. Attendees learned about teaching food chemistry, food processing, food safety, nutrition, and sensory evaluation.

"We need to cultivate interest in this field at the high school level so that students entering college gravitate towards the program and pursue it as a career," said Steve Andon, board member and director of TIC Gums.


Some product developers may be overlooking the fact that gums have a positive impact on the taste, texture, and mouthfeel of foods and beverages. That's why TIC Gums has created a web-based video series, "Does This Have Gum In It?" to demonstrate how even a small adjustment to the viscosity and/or texture of foods or beverages can mean the difference between a great eating/drinking experience and a negative one.

The first "Does This Have Gum In It?" episode focused on candy-coated chewing gums. In the second episode, Gum Guru® Maureen Akins discusses the use of gums in salad dressing. Maureen describes the benefits of using the innovative FASTir® Xanthan EC product to speed production and deliver the benefits of traditional western xanthan in a much more affordable way.

Episodes can be viewed on the "Does This Have Gum In It?" page of Guru TV at Add Guru TV to your RSS feed to be notified when new videos are posted.

Story from the Spring 2012 issue of the TIC Times