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TIC Times newsletter Feb 2016The TIC Times is your source for the latest news on food texture and stability.

Inside this issue:

Stabilizing RTD Protein Beverages with Gellan Gum

Video: What Is Clean Label?

Pectin Substitutes for Food Manufacturers

FAQ: Pectin Replacement in Acidified Protein Beverages

Trends in Clean Label Claims in Foods

Organic, Free-From, or an Ingredient Substitution? We Can Help!

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Adam Bosset, TIC GumsTechnical Service Representative Adam Bosset spends much of his day fielding questions from customers who reach out to us and, recently, the topic of replacing pectin in acidified protein beverages has been a common query. We asked him to provide recommendations for these applications:

"Our R&D team has identified gum synergies that mimic pectin's mouthfeel, ability to suspend and, most importantly protect protein. Proteins can potentially denature and clump in acidic environments which makes understanding the isoelectric point of proteins critical to the replacement process."

Adam's recommendations

  • Fruit-based drinks--Ticaloid® PRO 148 OG stabilizes and suspends protein particulates.
  • Dairy-based coffee beverages--Ticaloid PRO D159 OG creates an indulgent drinking experience by enhancing mouthfeel.
  • Juice beverages--Ticaloid 310 S reduces the awareness of particulates and is a great cold water soluble option for pulp suspension.

To talk with Adam or another Gum Guru® on our technical service team about your specific texture and stability needs, call our technical support hotline at (800) 899-3953/+1(410) 273-7300 or click the chat button on this page.


Blog: Pectin Substitutes For Food Manufacturers

Blog: Replacing Pectin In RTD Juices & Teas

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Gellan gum, used either alone or as part of a complete beverage stabilizer system, is an attractive option for beverage developers seeking to appeal to consumers who are interested in indulgent but still clean-label foods. While the definition of clean label varies widely, gellan can be considered to be all-natural*, organic compliant and non-GMO*.


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Download Gelatin-free, Pectin-free Gummies Paper

Pectin is the one food gum consumers recognize on product labels and may even keep in their pantry for canning jams and jellies. Commonly used as a gelling agent, stabilizer and thickener, the use of pectin more recently expanded into other applications including juice beverages, where it enhances mouthfeel, and acidified dairy applications, where it provides protein stabilization.

Pectin Replacement

Sources of Citrus Pectin

Commercial pectin is most commonly manufactured from the peels of apples or citrus fruits like lemons, limes and oranges. Like any agricultural product, the supply of pectin has fluctuated at times when weather damaged or otherwise limited crop yields; this happened most recently with the 2014 crop when citrus greening devastated the lime industry in Mexico and a freeze in Argentina damaged the lemon trees.