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What You Need to Know about Stabilizing Instant Protein Beverages

The Gum Gurus answer frequently asked questions about instant protein powders 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 formulat...

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Is certified organic xanthan gum available?

Non-GMO Xanthan 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.  hbspt.cta.load(111315, ...

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How to Disperse Gums in Water

"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 prob...

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TIC Times Newsletter--October 2018

The TIC Times newsletter is your source for the latest news on food texture & stability. In this issue: New Non-GMO Project Products Include Single Ingredients, Systems and Organic Certified Options SupplySide West Preview Video: Reducing Vanilla Flavoring Use Rates in Your Ice Cream 5 Things to Know about Xanthan Subscribe to the TIC Times newsletter and we...

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Video: Reducing Vanilla Flavoring Use Rates in Your Ice Cream

Keeping Costs in Check Doesn't Have to Mean Sacrificing Flavor, Texture & Stability Video Transcript Here at TIC we have a customer that produces vanilla ice cream 261 days per year. They produce 8,500 gallons of ice cream per production day and are looking to cut costs. Our customer currently uses a guar and locust bean gum blend to enhance texture and stabi...

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