Ticaloid® Icing Max is a unique blend of hydrocolloids that provides emulsification, aeration, and water binding properties to icing. Ticaloid Icing Max also is effective in preventing sugar blooms in various icings and glazes such as cream cheese icing, German chocolate icing and ganache glaze. This blend is emulsified with our patented modified gum acacia.
Description
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Soluble
Cold water soluble
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1.25-1.50%
Reduces sugar bloom and perception of particulates
Bakery, Aerated Frosting