Gum Guru Blog

Prevent Sedimentation in RTD Beverages with TIC Gums' Extended Portfolio

Read the rest of this issue of the TIC Times

RTD Beverages: prevent sedimentationHealth and wellness trends continue to shape the beverage category as consumer demand drives growth for nutritionally fortified products. Subsequently, product developers are challenged with creating innovative, consumer-friendly beverages that maximize nutritional value without negatively impacting sensory attributes. While delivering nutritional benefits may be the primary goal, the selection and quantity of nutritional ingredients can result in less-than-desirable texture of the end product. Hydrocolloids can be utilized in nutritional beverages to achieve ideal texture and target stability while also providing a source of soluble fiber.


Gums 101 demonstration at OSULast week TIC Gums’ senior regional account manager David Audia and technical service representative Amanda Hoffman visited Ohio State University where they received a tour of the Parker Food Science and Technology Building. OSU works with many regional food companies by providing sensory testing and pilot plant runs to assist in product development. “It was great to see the pilot plant and how OSU is integrated within the community,” said Amanda. “I especially enjoyed seeing the wall of products from local customers who the students have helped through hands-on R&D and sensory work.”

Following the tour, David and Amanda provided students with a Gums 101 training course. The overview included a sodium alginate gummy demo and a TICAmulsion®/xanthan emulsion demo. Students were also provided with ice tea and gel cups containing various gums. They sampled the different ice teas while learning about the effects of gums and their texture attributes. Though many of the students were familiar with TIC Gums’ products as they are using them in various classes and in their research, they took advantage of the opportunity to ask questions during the Q&A session. TIC Gums looks forward to working with OSU again in the future. 


Bread doughThis is something we've been hearing a lot from our customers. We know that gluten-free bakery systems function differently than conventional gluten-containing products. When replacing wheat flour with gluten-free flour, dough often lacks elasticity and extensibility provided by wheat proteins. This leads to minimal rise during proofing as the dough is unable to expand with the production of gases from yeast or chemical leaveners. The end result is a product with lower volume and a denser crumb which rapidly breaks down in the mouth during consumption.




Download our case study comparing differences in initial hydration rates between various forms of xanthan gum in fat free Italian salad dressing.


Since the beginning of commercial food production in the early twentieth century, the food processing industry has seen some amazing changes. Those early decades became a valuable foundation, providing following generations a solid base upon which to build, grow and innovate. In some cases however, certain practices were initially developed, but never experienced further change or innovation. Their potential was left undeveloped.

One such process is the incorporation of Xanthan into the world of food and beverage stabilization. Xanthan is an amazing ingredient but it does however have a few challenges. Standard powdered Xanthan causes lumping when it begins to hydrate, intense dusting when added to tanks, and delayed hydration because of lumping. Early on, companies developed effective but inefficient workarounds and so innovation soon ceased to be a priority. Manufacturers have been using the same alternative approaches like oil slurries and dry blending for decades and it’s resulted in a workable but growth limited process.


Our newest video explains how to reduce "gritty" or "grainy" textures in instant protein shakes by using a system of multiple hydrocolloids.


Download white paper