IFT Live 2012

by Donald E. Pszczola
posted on June 7, 2009

TIC Gums, Booth 2127, celebrates its 100th anniversary (or as the company calls it, a “TICentennial”) with a variety of prototypes made with its full line of hydrocolloids and specially designed texturizing systems. These ingredients demonstrate the functionality benefits that gums can provide as well as their cost effectiveness.

As part of the celebration, cupcakes are being served that incorporate TIC Pretested®Ticaloid® Lite HF incorporated into the batter to increase moisture and fiber content. The icing features TIC Pretested Ticaloid Icing Max, which emulsifies and binds water.

Also, colorful, candy-coated chocolate-covered nuts are offered, using the company’s new patent-pending TIC Pretested TICaPan™ 300 Coating System. The system, which is a functional equivalent to gum arabic, is suitable for all panning applications and may be used to seal nuts, polish confections, strengthen shells, and create edible glitters. Studies have shown that the gum system matches the same viscosity profile as gum arabic at all concentrations from 0–50% w/w in water. The company will deliver a presentation on the benefits of this new gum system at a New Products & Technologies Session (114-01), to be held on Monday June 8, beginning at 10:30 a.m.

To wash it all down, an instant beverage made with TIC Pretested GuarNT® Flavor Free 4000, which provides thickening and mouthfeel without the addition of bean- like taste or grassy odor, is available. The ingredient is designed to replace locust bean gum and other high-cost stabilizers, as well as to help reduce usage levels of flavors and colors.

The company is also using the event to highlight a new technology, Fastir™, which enables food manufacturers to disperse hydrocolloids such as xanthan gum with much greater ease. Gums prepared by this process can disperse and subsequently hydrate with only minimal agitation. These gum products disperse at a low-shear mixing condition without lumping, therefore achieving at least 80% viscosity within 3–5 min. The powdered ingredients can disperse readily in water using only spoon mixing. Attendees will have the opportunity to stop by the booth to disperse and hydrate xanthan gum by simply stirring a spoon.

Also shown is Dairyblend IC EZ Creamy, a blend of emulsifiers and hydrocolloids that allows for a smooth, creamy texture and taste in ice creams and frozen desserts.

Finally, TIC Gums is celebrating its “century of innovation” by having a surprise visitor at its booth. Stop by and find out who it is.