2003 Press Releases
2003 Press Releases
- Nutraceutical News
- Ticaloid® 1022 Powder Proves to be a Classic
- Going with the Flow: Versatile and efficient, TICA-algin™ 900 provide flow and stability
- TIC Pretested® Saladizer® 702 Powder
- Holding it Together for Gluten-Free Foods
- Getting Your Just Desserts...and More
- Ticaloid® 1022 Powder
- Price Increase Announced
- Cream of the Crop
- Consistently Thick and Chocolaty Milk
- TICA-algin HG-300
- TIC Gums to Highlight Innovative Gum Systems At IFT Show in Chicago
- Dressing for Success
- TIC Gums Adds Two to the Team
- TICA-algin 900
- Sugarless Hard Candy
- TIC Gums Features Culinary Expert at IFT
- Finally, A Sweet and Creamy Low Carb Treat!
Past Press Releases
2007 2006 2005 2004 2003
Nutraceutical News
TIC Pretested® Pre-Hydrated® Nutriloid® 010 Powder a key ingredient in nutritional beverages
BELCAMP, MD—September 25, 2003—Over the past few years, consumer interest in nutrition-rich foods and advanced ingredien t technology have converged, spurring the development of a variety of functional foods. As many manufacturers have discovered, however, foods and beverages that have been shown to boost wellness often require a delicate balance of ingredients.
TIC Gums offers several gum systems designed for use in products that are considered to be nutraceuticals. TIC Pretested® Pre-Hydrated® Nutriloid® 010 Powder, for example, was created for high usage applications, including high fiber items. With a low viscosity level, typically less than 50 cps at a 2.0% concentration, Nutriloid 010 is an excellent source of soluble dietary fiber for nutritional beverages and other similar products.
Pre-Hydrated Nutriloid 010 undergoes our carefully controlled manufacturing process that enlarges small particles by inducing the formation of clusters and aggregates. This gives the product has improved dispersibility when added to water, thus reducing the tendency to form lumps. The lower bulk density of Pre-Hydrated Nutriloid 010 compared to that of powdered gum is due to its porous surface and interstitial voids.
Ticaloid® 1022 Powder Proves to be a Classic
TIC Gum’s venerable gum system in still in demand for sugar solutions
BELCAMP, MD—April 7, 2003—Sometimes, oldies really are goodies. TIC Gums’ Pretested® Ticaloid® 1022 Powder has long been on the Maryland-based company’s lineup of gum systems, and is still generating interest. “It’s an old mainstay. I’ve been here 15 years and customers still ask for it,” remarks Florian Ward, Ph.D., vice president of research and development.
A blend of water-soluble gums, Ticaloid 1022 is cold water hydrating but can withstand pasteurization temperatures. According to Dr. Ward, Ticaloid 1022 is still widely used for one of its original functions: “It is usually used as a thickener for syrups. It gives a very good mouthfeel and at the same time, provides viscosity,” she explains, adding its translucent appearance is another benefit. “It is one of the best gums for clarity, especially for clear syrups.” Ticaloid 1022 also can be incorporated into formulations that contain fat, such as butter-flavored breakfast syrup, because it is an effective emulsifier.
Traditional pancake syrups continue to be the primary applications for Ticaloid 1022. However, other types of syrups have emerged in recent years that perform well with the product, such as low-calorie syrups requiring careful stabilization of ingredients, and low-acid syrup flavorings used in beverages like espresso-based drinks, fruit smoothies and mixed cocktails.
The recommend usage level for Ticaloid 1022 varies from 0.20% to 0.75%, depending on sugar concentration and desired viscosity.
Going with the Flow
Versatile and efficient, TICA-alginTM 900 provide flow and stability
BELCAMP, MD—August 1, 2003—Consumers with a sweet tooth can thank alginate-based hydrocolloids for helping to keep their favorite treats together. Used in products from jelly-filled doughnuts to rich mousses, for example, TIC Pretested® TICA-alginTM 900 produced by TIC Gums provides stability, flavor, and texture in an efficient, consistent way.
Available in an easy-to-use powder form, TICA-algin 900 is appreciated by food manufacturers around the world for its many attributes. For bakery products like jelly-filled doughnuts, TICA-algin 900 helps form a strong, stable and easy-flowing gel without the use of heat, and can be used at a variety of pH levels and solid contents. The alginate also is known for its excellent flavor release and performs efficiently in jelly fillings, with a use level about one percent without added stabilizers or thickeners.
Another popular application for TICA-algin 900 is in prepared mousse desserts. The product adds texture, stabilization and full body to mousses, does not mask flavor and helps ensure proper aeration. Again, it can be used at different pH levels and does not require heat to solubilize.
Other bakery-based products benefit from the addition of TICA-algin 900 as an ingredient, such as flowable vanilla sauce typically used on fruit or fruit pastries and bakery creams used in fillings or as toppings for pastries. The alginate provides body, texture, cling, flavor release, and cold-water solubility to such products.
Considered high molecular-weight linear polysaccharides, alginates are among the many gums systems supplied by TIC Gums to food and beverage manufacturers around the world.
TIC Pretested® Saladizer® 702 Powder
TIC Gums offers TIC Pretested® Saladizer® 702 Powder which acts as an acid-stable thickener, stabilizer and emulsifier. Soluble in cold water, Saladizer 702 can be used in a variety of recipes, including applications in 35% to 40% oil emulsions. From low-fat lines to full-fat favorites, dressings made with this exclusive gum system exhibit a smooth texture and creamy mouthfeel. For free samples call 800-899-3953 or complete a sample request.
Holding it Together for Gluten-Free Foods
TIC Gum’s Guar and Xanthan Gum Systems play an important role in a growing segment
Belcamp, MD—May 20, 2003—As food allergies continue to increase, even mainstream grocery stores are now offering a variety of specialty foods geared to sensitive shoppers. Among these items are gluten-free foods for consumers who cannot properly digest wheat-based products. Gluten-free items have a definite audience: the U.S. Food and Drug Administration (FDA) has named wheat as one of the “big eight” allergens that affect millions of Americans.
The production of gluten-free foods can be challenging, because of the required balance of ingredients in the absence of wheat. To help manufacturers create consistent, great-tasting gluten-free foods, various gum systems are often needed, including gluten-free guar gum and xanthan gum provided by TIC Gums.
Contract manufacturer and packager Raymond-Hadley Corporation of Spencer, New York, for example, works with TIC Gums to supply guar and xanthan gums to distributors, wholesalers, bakeries and institutions around the world. “My experience is that manufacturers and product developers consider gums as a mandatory ingredient,” remarks Elliott Dutra from Raymond-Hadley, adding that the function of gums in gluten-free products is crucial. “Without the gluten, there is nothing to hold the products together. In place of that, alternative binders such as gums are used.”
Dutra sees demand for gluten-free bakery products growing at a steady pace. “We have been mixing, packing and selling dry foods to ethnic markets for years. We discovered that many of the products we were already buying massive amounts of are used in gluten-free products,” he says, adding that it made sense to capitalize on the growing trend. “We have the packaging equipment and the space to section off solely for gluten-free production.”
TIC Gums guar and xanthan gums are available in a variety of formats for the development of gluten-free bakery products and offer several important attributes, including binding, flexibility, pliability, strength, and freeze/thaw stability.
Getting Your Just Desserts...and More
TIC Pretested® TICA-alginTM PGA-LV, a Versatile and Reliable Ingredient
BELCAMP, MD—August 5, 2003—Whether a delicious finish to a meal or an indulgence on its own, a sweet food satisfies cravings like nothing else. Alginates are a common and versatile ingredient in many of these products, used to provide stability, emulsification, and flow, among other functions. TIC Gums, which produces a variety of gum systems, counts TIC Pretested® TICA-alginTM PGA-LV as one of its most popular alginates for foods and beverages.
Salad dressings were one of the first food applications for propylene glycol alginates. TICA-algin PGA-LV provides superior stabilizing and emulsifying functionality at levels as low as 0.05-0.10%. It provides smooth and creamy texture to pourable dressings with oil levels as high as 60%.
In addition to salad dressing, TICA-algin PGA-LV can be added to a host of other products, used alone or in combination with other stabilizers and emulsifiers. It is commonly used in frostings or icings on baked goods, for example, chosen for its ability to improve flow, texture and stability, while allowing flavor release. The popular alginate incorporates easily into frostings and icings, requiring no heating, extra mixing time or special types of mixing. It is also effective at low use levels, such as 0.05% to 0.20%.
Beyond desserts and baked goods, TICA-algin PGA-LV is frequently used in yogurt, yogurt-blended beverages and smoothies. For yogurt, the alginate complements other ingredients and remains stable throughout the varying pH levels of the culturing process. In smoothies that require an emulsifying system, TICA-algin PGA-LV works in combination with guar and xanthan to improve the stability, mouthfeel, and body of the finished product.
Ticaloid® 1022 Powder
TIC Gums’ Ticaloid® 1022 Powder is a cold water hydrating gum system that can withstand pasteurization temperatures. It provides mouthfeel, viscosity and clarity for syrup thickeners, including syrup flavorings used in beverages like espresso-based drinks, fruit smoothies and mixed cocktails. For free samples
call 800-899-3953 or complete a sample request.
Price Increase Announced
Belcamp, MD--December 8, 2003--Due to the falling value of the US dollar vs. the Euro combined with smaller than expected raw material harvests, TIC Gums, Inc. will be increasing its prices for Gum Arabic products.
Cream of the Crop
TIC Pretested® GuarNT® 3500 F Powder Provides Creamy Mouthfeel and Texture
BELCAMP, MD – December 23, 2003 – Some of consumers’ most beloved foods require a delicate balance of ingredients to make formulations that look and taste just right. Cold-weather favorites like soups and gravies and perennial comfort foods like ice cream just wouldn’t be the same without the proper components.
Consumers understand that traditional, well-known ingredients, from whole milk to chicken stock to vanilla beans, make an important difference in a product. What they may not know, however, is the key role other ingredients like gum systems play in maintaining product integrity and flavor.
Guar gum is one of those gum systems. The guar gum of choice in the industry, TIC Pretested® GuarNT® 3500 F Powder, is a fine mesh guar gum that promotes fast hydration in applications such as soups, gravies, marinades and dairy products like ice cream. Processed at TIC Gums’ Belcamp, MD facility, TIC Pretested GuarNT 3500 F Powder imparts an exceptional creamy texture to both milk- and water-based systems, yielding creamier soups, richer tasting ice creams and smoother sauces and gravies.
Consistently Thick and Chocolaty Milk
Belcamp, MD--October 2003--TIC Pretested® Dairyblend Choc 46 is a stabilizer blend that allows chocolate milk manufacturers to produce beverages that have a consistent viscosity and chocolate flavor--no matter what variations exist in the fluid milk. Unlike other chocolate milk stabilizers, this blend does not include cocoa. By creating a blend without the flavoring ingredient, the viscosity of the finished beverage can be manipulated to take into account the seasonal variations in the milk supply. Manufacturers can increase the thickness of the beverage without altering its flavor profile.
TICA-algin HG-300
TIC Gums’ TICA-algin HG-300 provides boil-over protection, excellent texture and sheen, and superior flavor release for fruit pie filling. It can be made to gel after the fruit filling has been heated and cooled, thus preserving fruit integrity and eliminating the mashed fruit problem of high starch fillings. For free samples call 800-899-3953 or complete a sample request.
TIC Gums to Highlight Innovative Gum Systems At IFT Show in Chicago
Belcamp, MD–May 13, 2003–Each year, the Annual Meeting and Expo of the Institute of Food Technologists (IFT) serves as a showcase for the latest ingredient systems and resources that enable food processors to formulate products designed for the contemporary consumer. This year’s event in Chicago, held July 12-16, is no exception: longtime participant TIC Gums, for example, will feature a lineup of gums systems with diverse functions in a variety of foods and beverages.
TIC Gums will showcase the culinary creations by Walter Zuromski, CEC, CCE. “Chef Walter” will be serving New England clam chowder and a low-fat and full-fat salad dressing featuring gum systems from TIC Gums. At the show, attendees can sample both versions of the salad dressing made with gum systems that help exhibit a smooth texture and creamy mouthfeel.
“In addition to holding your food product together, using a gum for stability imparts a smooth and creamy texture,” says Chef Walter. “With gums, there is no pasty or gritty mouthfeel like you can get with roux or starch. The low usage levels needed when working with gums, 0.2 – 1.0%, translate into significant cost savings. From a quality standpoint, there are the added benefits that gums will not mask or change the color or taste of food.”
Functional food applications will also be a focus for TIC Gums at this year’s IFT. According to some estimates, the global functional food market alone is nearly $50 billion in sales, with more than $18 billion in the United States. Importantly for food and beverage manufacturers, fortified foods are steadily overtaking dietary supplements as the preferred source of functional foods. Addressing this ever-growing trend, TIC Gums will highlight their gum systems in two different functional applications. Samples of fortified smoothies, as well as oatmeal will be available at their booth.
Visit TIC Gums at booth #1763 – adjacent to the Healthy Food Pavilion -- to learn more about their new and exciting products. For more information, contact Leah Davis at North Star Marketing, Inc. (717) 392-6982 or l.davis@northstar-m.com.
Dressing for Success
TIC Pretested® Saladizer® 702 Powder Adds Stability and Thickness to Dressings
Belcamp, MD August 2003 -- No matter how they pour it, drizzle it or dip it, those who use salad dressings expect a perfect emulsion every time. To ensure thickness, stability and balanced flavor, gum systems developed by TIC Gums are commonly incorporated into formulations devised by both industrial salad dressing manufacturers and foodservice professionals.
A low-cost alternative to xanthan gum and xanthan gum/propylene glycol alginate (PGA) systems, TIC Pretested® Saladizer® 702 Powder acts as an acid-stable thickener, stabilizer and emulsifier. Soluble in cold water, Saladizer 702 can be used in a variety of recipes, including applications in 35% to 40% oil emulsions. From low-fat lines to full-fat favorites, dressings made with this exclusive gum system exhibit a smooth texture and creamy mouthfeel.
Available in a free-flowing, off-white powder, Saladizer 702 is recommended for a maximum usage level of 0.75 percent.
TIC Gums Adds Two to the Team
Maryland-based manufacturer of hydrocolloids adds a wealth of food experience to the team.
BELCAMP, MD- –July 15, 2003– Ted Benic has been named Director of Field Technical Services. Ted comes to TIC Gums with over twenty years in the hydrocolloid industry. His background in the formulation of stabilizing systems and the manufacturing of a variety of food products, with a strong concentration in dairy products, makes Ted a valuable resource in TIC Gums’ dairy pilot plant.
Maureen Akins joins TIC Gums as a food technologist with a master’s degree in food science at Virginia Polytechnic Institute and State University. Aiding in the development and application of new and existing gum systems, Maureen is concentrating on alginates for the food and beverage industry.
TICA-algin 900
TIC Gums’ new product, TICA-algin 900, provides the desirable full-bodied, airy texture and the stabilization required to make an appealing dessert. TICA-algin 900 requires no heat to dissolve, set into a gel, and stabilize the foam of the mousse. It also sets quickly and creates a foam which will not break down when not consumed immediately. For free samples call 800-899-3953 or complete a sample request.
Sugarless Hard Candy is Sweet Success with TIC Gums
Thanks to Pre-Hydrated® Gum Arabic FT
BELCAMP, MD – November 11, 2003 – TIC Gums succeeds with Pre-Hydrated® Gum Arabic FT for use in candy formulations. During the manufacturing process, the gum is filtered, pasteurized and spray dried. Most importantly, the gum is Pre-Hydrated to eliminate dusting. The result is a virtually lump free powder, which hydrates almost instantaneously.
Unusually low viscosity levels make Gum Arabic FT a natural choice for use in sugarless hard candy formulations. In this application, low viscosity levels facilitate the conveying and processing of the end product. Another advantage to candy makers is the gum’s high solubility. Gum Arabic FT is soluble up to 50 percent and forms a soft gel at this level making it an ideal choice for gummy candies as well.
According to Dr. Florian Ward, TIC Gums vice president of research and development, fast hydration and dust reduction are the two overwhelming benefits of the Pre-Hydrated version. "When used to emulsify flavors, acacia can take up to eight hours to hydrate, compared with less than an hour for Pre-Hydrated." And that time-savings, she adds, translates into money for manufacturers of confections.
Gum Arabic Benefits:
- Multifunctional: good emulsifier, film-former, texturizer and low viscosity water binder and bulking agent.
- High source of fiber: contains no less than 85% soluble dietary fiber.
- Fast hydration and ease of dispersion: available in pre-hydrated form.
- “Natural” labeling: Gum Arabic is not chemically modified and qualifies for “natural” labeling or “no artificial additives” claims.
TIC Gums Features Culinary Expert at IFT
Focusing on educating today’s chefs on gum system benefits
BELCAMP, MD – April 17, 2003 – TIC Gums will showcase the culinary creations by Walter Zuromski, CEC, CCE. “Chef Walter” will be sampling New England clam chowder, a low-fat, and full-fat salad dressing featuring gum systems from TIC Gums.
The featured gum systems act as strong emulsifiers and thickeners. They also aid in the stabilization of many dairy products while holding in the fats. Gum systems provide great stability during the freeze/thaw and heat/cool processes for cream based soups and other such products.
“ In addition to holding your food product together, using a gum for stability imparts a smooth and creamy texture,” says Chef Walter. “With gums, there is no pasty or gritty mouthfeel like you can get with roux or starch. The low usage levels needed when working with gums, 0.2 – 1.0%, translate into significant cost savings. From a quality standpoint, there are the added benefits that gums will not mask or change the color or taste of food.”
Finally, A Sweet and Creamy Low Carb Treat!
Belcamp, MD—November 7, 2003—TIC Pretested Dairyblend IC LC Base is a unique stabilizer blend the typical ice cream processor can use in low fat, standard and now low carbohydrate ice cream. A typical ice cream would contain as much as 16 grams of carbohydrates. With Dairyblend IC LC Base you can attain a 40% reduction in carbohydrates. The finished low carbohydrate ice cream will still deliver all the qualities of a standard full fat ice cream while giving the consumer the reduced carbohydrates they are searching for.
Hard Pack Ice Cream Prototype formula
| TIC Pretested Dairyblend IC LC Base | 14.60% |
| Fat | 12.50% |
| MSNF | 4.50% |
| Glycerin | 3.00% |
| Whey protein concentrate (34%) | 2.00% |
| Milk protein concentrate (50%) | 2.00% |
| Sucralose | 0.06% |
| Total solids | 38.66% |