Pie StabilizersToday is Pi Day (March 14) so we thought we'd celebrate with a cheat sheet for stabilizing the edible kind of pies. Let's work from the top(ping) down (to the crust):



Meringue, marshmallow,
whipped toppings
        Stabilizer Foam
  • Stabilizes the delicate airy texture of the topping
  • Provides emulsification
  • Typical usage level: 1-4% of the free water


Fruit filling   Ticaloid® 614
  • Works in both fresh and frozen pies
  • Reduces weeping and syneresis
  • Imparts freeze/thaw stability and controls ice crystallization
  • Prevents boilout during reheating
  • Typical usage level: 0.15% to 0.25% (with starch)
Pumpkin pie filling   TicaGEL® PPS-2
  • Binds water during baking
  • Creates firm set that isn't prone to syneresis or surface cracking
  • Imparts freeze/thaw stability
  • Prevents boilout during reheating
  • Typical usage level: 0.55-0.70%
Cooked dairy fillings   Stabilizer 424
  • Binds water to prevent syneresis
  • Imparts freeze/thaw stability
  • Creates a light texture
  • Prevents surface cracking
  • Typical usage level: 0.15% to 0.75%
Instant dairy fillings   Dairyblend PD Instant
  • Provides heavy body and smooth texture
  • Typical usage level: 4.00-4.25%

    TICA-Algin® SQ 933
  • Forms soft gels
  • Typical usage level: 0.5-2.0%

Doughs & Crusts

Fresh, refrigerated,
  Ticaloid® 451
  • Improves freeze/thaw stability
  • Adds flexibility
  • Increases moisture retention and dough viscosity
  • Typical usage level: 4-6 oz per 100 pounds flour + 5 parts additional water

Talk with a Gum Guru about your specific by calling our tech support hotline at (800) 221-3953/ +1(410)273-7300 or clicking here to chat.

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