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Gum Technology Stabilizers Now Available from TIC Gums

For over 108 years, TIC Gums has focused on providing our customers with solutions for their food texture and stability challenges. From time to time, this commitment has meant adding new product offerings to our portfolio. I am pleased to announce that as of October 2, 2017, our team has completed the relocation of the Gum Technology business from Ingredion’s ...

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TIC Times Newsletter--November 2017

The TIC Times newsletter is your source for the latest news on food texture & stability. In this issue: Tips for Formulating Dairy-Based Sauces Briggs: Gum Technology Stabilizers Now Available from the Gum Gurus Update: Status of Gum Acacia as Fiber Subscribe to the TIC Times newsletter and we'll deliver it right to your email box!  hbspt.cta.load(11...

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TIC Times Newsletter--August 2017

The TIC Times newsletter is your source for the latest news on food texture & stability. In this issue: New Formulation Possibilities with Flavor Free Guar Gum Briggs: Showcasing Ingredients That Meet Food Industry Challenges at IFT 2017 Video: Controlling Age Gelation in UHT Dairy Beverages Download: Guar Gum FSMA infographic Subscribe to the TIC Times news...

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New Formulation Possibilities with Flavor Free Guar Gum

Label-friendly GuarNT® USA Flavor Free 5000 also boasts clean flavor profile I am looking to remove xanthan gum from my application to align with the “no ‘x’” trend. What are my options for a stabilizer that won’t mask the flavor of my finished product? I’m using guar gum in my ice pop but I can still taste the guar. Wha...

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IFT 2017: Showcasing Ingredients That Meet Food Industry Challenges

Another IFT event has come and gone and the 2017 session was the best ever for TIC Gums thanks to you, our customers! While Las Vegas was incredibly hot, the venue hosted nearly 20,000 people for the show, and it was a great success. (If you weren't able to attend the show, you can still visit our virtual booth.) We were able to showcase many of the new solutions our...

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