TIC Media Center
Media Contact Information
Kylene Conrad
North Star Marketing
717-392-6982 x102
kconrad@northstar-m.com
2008 Press Releases
- TIC Gums Introduces TIC Pretested® Stabilizer Dust Free-862
- TIC Gums Named Gold Supplier for Both Gums and Stabilizers
- Spreading the News on Kefir
- TIC Gums Introduces New TIC Pretested® Saladizer® Max
Past Press Releases
2007 2006 2005 2004 2003
Recent Awards
Recent Articles
Featured Quotes
“Cost and wellness trends continue to drive innovations in the ice cream category, where Ted Benic notes that “manufacturers had to make the most expensive ice cream on the market this summer, even though they didn’t want to.” TIC Gums has addressed with its July 2007 introduction of the Dairyblend IC EZ Churn stabilizer system. This blend of emulsifiers and hydrocolloids reduces solids and replaces fat with a smaller, fractional portion of stabilizer.
“Beyond meeting market trends, we are reducing ingredients — sugars, fat, milk solids, non-fat and sweeteners — to reduce costs,” Benic says. “Stabilizers are not key cost drivers, but they are key to keeping cost drivers in check. This trend … is driving textural innovation and use.”
“Product formulators need to use gum thickeners that are freeze-thaw stable. The rule of thumb for this is that gums that are not cold water soluble are also not freeze-thaw stable.” Says Dr. Mar Nieto, principle scientist for TIC Gums.
Maureen Akins, lead food scientist, TIC Gums, Belcamp, MD, notes that “dressings that are dairy-based tend to be the most difficult to stabilize and often are the best recipients of fat-replacement technology,” she says. Hydrocolloids provide stability, viscosity and mouthfeel.
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