Ticaloid® 451 "T"  Powder is a synergistic system of hydrocolloids recommended for breads, cakes, frozen doughs and gluten free bakery applications. Ticaloid® 451 "T" Powder is designed to control ice crystal formation to improve freeze-thaw stability, increase finished volume and improve texture and machinability in finished food applications.  It is process tolerant and easily blended into bakery dry mixes.

For a Non-GMO option,  Ticaloid® 451 T Non-GMO is available.


  • Category
    Bakery, Breads, Cakes, Frozen Dough, Bakery, Bread & Bread Products, Gluten Free
  • Usage Level
    0.15-0.30% of flour weight
  • Soluble
    Cold Water Soluble
  • Kosher
  • All Natural
  • GMO Status
  • Usage Level
  • 0.10-0.30% of the flour weight
    Increases dough viscosity, retains moisture and reduces staling
    Bakery, Bread
  • 0.10-0.30% of the flour weight
    Increases dough viscosity and improves freeze/thaw stability
    Bakery, Frozen Dough
  • 0.15-0.25%
    Retains moisture, increases dough viscosity, reduces staling, and increases shelf life. All natural*
    Bakery, Baked Goods