Download white papers, application guides and other references
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Plant-based Yogurt with Optimal Texture and NutritionCombat the common challenges associated with formulating plant-based yogurt with the information in this paper which includes a prototype formulation and sensory and rheological comparison of dairy and plant-based commercial samples to a sample using Simplistica™ YG 3206. |
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Dairy Application GuideOur dairy product and application guide includes stabilizer recommendations, usage levels, and features for popular product categories, including ice cream, cream cheese, yogurt, and frozen desserts. |
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Dressing & Sauce Application GuideOur dressing and sauce application guide includes stabilizer recommendations, usage levels, and features for the most popular categories, including salad dressings, sauces, dips, and marinades. |
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Reduce Sugar, Maintain Texture and Flavor
Reformulating full sugar products for sugar reduction or elimination can pose a number of challenges. Formulators try to build back sweetness by replacing sugar with natural or artificial sweeteners but this can affect the sweetness perception, as well as the body, mouthfeel and viscosity of beverages. Learn how to use Simplistica™ BV 0358 as a complete solution to your sugar reduction challenges. |
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Beverage Application GuideOur beverage application guide includes stabilizer recommendations, usage levels, and features for popular beverage categories, including emulsions, flavor syrups, dairy & milk alternatives, instant beverages and ready to drink beverages. |
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Chart: Common GumsThe functional characteristics of gums vary greatly so our Gum Gurus® created a handy reference that lists the most important details about each gum. Information included: Source, Solubility, Viscosity and gel formation properties, pH tolerance, and more. |
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White Paper: Clean Flavored Stabilizer Blend for Ice Cream ApplicationsA recent sensory study tackled the flavor and taste challenges ice cream developers face when using guar gum. The study on the use of Caragum® 200 FF, a blend including our GuarNT® USA Flavor Free 5000, in vanilla ice cream highlights the product’s ability to offer a clean, neutral flavor palette for delicately flavored food products. |
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Infographic: Guar Gum Subject to New Food Safety Rules |
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White Paper: Free Yourself from Guar Gum IssuesGuarNT® USA Flavor Free 5000 is the ‘free-from’ guar gum—free from off-notes, FSMA concerns, and logistical issues. Additionally, GuarNT USA Flavor Free 5000 creates new formulation possibilities by virtually eliminating the typical odor and flavor of traditional guar gum. |
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Technical Sheets: New Stabilizers for RTD Dairy BeveragesThe tendency for protein age gelation has been a challenge for beverage formulators seeking to extend the shelf-life of their RTD dairy beverages. Download these tech sheets for prototype formulations and insight into the key textural attributes of protein drinks and shakes. |
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Creating Indulgent Texture in Organic YogurtThe growth of new yogurt products bearing claims of indulgence has outpaced the dairy category as a whole in recent years. This white paper will help you translate the textures associated with "indulgence" into a manufacturable formulation. |
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Formulating Gummy Vitamins without GelatinWhether in observance of religious practices or the vegan or vegetarian lifestyle, recent trends have shifted away from the use of gelatin in applications such as gummy vitamins. Gelatin contributes unique textural attributes to gummy vitamins that are not easily replaced by other ingredients. Learn how hydrocolloids can replace the functionality of gelatin in gummy nutritional delivery systems. |
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Label-friendly Stabilizers for Powdered Protein BeveragesInstant protein beverages are often fortified with vitamin and mineral blends, fiber, or protein sources that increase the level of particulates in the beverage. The proper texture system can decrease awareness of particulates and stabilize the finished drink. |
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Texture + Stability Solutions for Dairy Alternative BeveragesWhether based on rice, nuts, grain or soy, the market for dairy-alternative beverages is growing faster than the traditional dairy beverage category. This white paper explains how our Gum Gurus used food texture terminology to compare our Ticaloid Pro AG-181 to stabilizers traditionally used in this application. |
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Texture, Stability and Emulsification for Frozen DessertsAs the plant-based food and beverage market continues to grow rapidly, non-dairy ice cream and frozen dessert launches are keeping up pace. This white paper includes a comparison of four standard plant-based frozen dessert formulations using different emulsification, texturization, and stabilization solutions. |
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Reformulating Gummy Confections without GelatinGelatin contributes texture attributes to gummy confections that are not easily replaced by any one single ingredient. Read the white paper to learn how we used the Texture Revolution process to design two stabilizer systems that replicate much of the texture of gelatin in this application. |
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Texture + Stability Solutions: Apple PectinApple pectin is a suitable replacement for citrus pectin in many food applications and it offers more consistent supply and pricing. Here are prototype formulations for grape jelly (high-sugar and low-sugar), blueberry pie filling, and gummy candy/fruit snacks. Download |
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Prototype Formulations: Acidified Dairy BeveragesThese formulations will give you a head start on your product development. Included: Low fat & high fat dairy-based beverages Download |
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Targeting Texture in Gelatin-Free Low-Fat YogurtThis white paper identifies the key texture attributes for comparing yogurts manufactured using various stabilizing systems and includes a prototype yogurt formulation. Download |
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Cost-Effective Stabilizer Alternative to Agar: Ticaloid DG 671Agar is a popular stabilizer in icings and glazes because it reduces surface chipping, surface wetting, and stickiness caused by water migration; however, its high cost and fluctuating availability have driven the need for alternative stabilizer options. Download |
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Effect of Hydrocolloid Systems in Gluten-Free BreadThe Gum Gurus® compare the effects of xanthan gum alone vs. synergistic gum systems on the texture of gluten-free white bread. Download |
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Sensory Analysis of Hydrocolloids in Gluten-Free CornbreadRead how our Gum Gurus® used the Texture Revolution to identify the textural attributes that can be manipulated by using gums and then developed a gum system that targeted those attributes. Download |
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Agglomerated Xanthan Gum in a Fat-Free Salad DressingThis case study explains how the use of agglomerated xanthan can increase hydration rates and production capacity. Download |
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Increase Efficiency with the Most Advanced High Oil Load EmulsionsLearn how the TICAmulsion® line of emulsifiers creates product development opportunities and increases efficiency. Download |
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Hydrocolloid Systems in Cultured Dairy ProductsDownload Hydrocolloid Systems in Cultured Dairy Products for a review of the use of stabilizers in yogurt, cultured creams, and dips and spreads. |
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Sensory Analysis of Fat Free DipDownload Sensory Analysis of Fat Free Dip to read how Saladizer® systems help build back texture by altering key attributes of viscosity, body, and mouthfeel. |
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Gums for TortillasDownload Gums for Tortillas for guidelines for stabilizer selection, instructions for incorporating gums in your tortilla formula, and a prototype formulation for flour tortillas. |
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Gums in Panned ConfectionsDownload the Guide to Panned Confections for step-by-step instructions, prototype formulations for both full sugar and sugar free varieties, sample batch sheets, and suggestions for troubleshooting common production problems |