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Ticaloid® 750 provides creamy viscosity and mouthfeel to milk and non-milk based beverage applications. Synergistic with most starches. In heated milk, 0.2% will form a gel. Used at 0.1% to 0.3% for milk shakes, 0.8% to 1.2% for instant puddings.


  • Category
    Dairy, Instant Puddings, Carrageenan, Fruit & Chocolate Syrups, Milk Shake, Bakery, BreadWash, Refrigerated Omelets, Dairy, Cream, Creamers, Drink Mixes, Sports Protein RTD, Sports Nutrition, Sports Powder, Protein Powder
  • Usage Level
  • Soluble
    Cold Water Soluble
  • Kosher
  • All Natural
  • GMO Status
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  • Usage Level
  • 0.05-0.15%
    Synergistic with dairy systems to increase viscosity, enhance texture and improve emulsion stability
    Dressings & Sauces, Sauces, Dairy-based
  • 0.80-1.20%
    Helps control syneresis and provides a gel set
    Dairy, Pudding
  • 0.05-0.25% of the finished beverage
    Enhances textural attributes while improving the suspension of cocoa
    Beverages, Hot Cocoa