Sauces and Dressings This Season
TIC Gums has the stabilization solutions for this summer’s favorite sauces
As barbecue season officially commences, consumers' appetites for backyard cookouts are in full force. These communal meals require favorites like barbecue sauce, salad dressing and hot sauce. As new condiments are launched, manufacturers are constantly challenged to produce a superior product to stay one step ahead of the competition.
Ensuring that dressings and sauces do not separate nor have spices fall to the bottom of the packaging is vital to customer perception of quality. Hydrocolloids play a major role in the development of texture and stability in these products. Building viscosity and emulsification, in tandem with flavor, is key to a successful dressing or sauce.
"Typically, the use of a gum blend is most effective to obtain both emulsification and thickening. Depending on pH levels and ingredient lists, the level at which each gum is used can differ from product to product. That's why it is so beneficial for manufacturers to engage our Gum Gurus® in product development and troubleshooting. Together, we're able to maximize the synergies of gum blends and capitalize on the benefits."
Dr. Mar Nieto
Senior Principal Scientist at TIC Gums
From a processing standpoint, the introduction of gums into a system has historically been an area of concern due to the potential for excessive dusting or lumping in the solution. The formation of lumps, also known as 'fish eyes', tends to occur when gums are inadequately dispersed and allowed to hydrate without sufficient shear. Some solutions include labor-intensive dry blending and oil slurries but these do not fully solve the issues of dust and process inefficiencies which lead to lost product.
TIC Gums offers solutions to increase product efficiencies in a safer environment with our line of agglomerated products, including our premium FASTir® Xanthan EC and Pre-Hydrated® Ticaxan® Rapid-3. These products disperse quickly and allow for low shear mixing, eliminating the need for excess TIC Gums offers solutions to increase product efficiencies in a safer environment with our line of agglomerated products, including our premium FASTir® Xanthan EC and Pre-Hydrated® Ticaxan® Rapid-3. These products disperse quickly and allow for low shear mixing, eliminating the need for excess product to compensate for unhydrated gum. Through the use of our agglomeration technology, the amount of dusting is significantly reduced over standard mesh size products, making it a safer environment for production operators. Ultimately, these products reduce rework and batch times, offer consistent quality and reduce capital investment.
To speak with our technical team of Gum Gurus®, call (800) 899-3953, chat with us at www.ticgums.com/chat or visit us at this year’s IFT Food Expo, booth #4641. We look forward to finding texture and stability solutions for your sauces, dressings and dips.
Click here to order samples of FASTir® Xanthan EC and Pre-Hydrated® Ticaxan® Rapid-3.