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Video: Cellulose & Pectin--Basics of Food Gums

August 1, 2016, 4:04 pm
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Videos in the Basics of Food Gums Series

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Transcript

In this episode, we’ll be looking at the category of Food Gums known as Plant Derivatives. In our first video, we provided a little background on food gums as a whole. If you’d like to watch that video for a quick introduction, click the link in this video or in the description below to check it out.

Plant derivatives is another category of gums which, like some of the other gums we’ve discussed, also has extensive history. Two specific examples from this category are Pectin and Cellulose. These gums are extracted from various natural plant sources like trees, fruit, cotton and even vegetables like sugar beets. Their main uses tend to be for improving viscosity, creating gels and adding or improving stabilization.

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4-H Campers Get Hands-On Experience with Food Science

August 10, 2016, 1:52 pm
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The 4-H Health and Food Science Camp welcomed 17 students to Michigan State University’s campus this August for a one-day intensive youth development program for teens. This camp aimed to help students develop interests and explore careers in the health and science industries while engaging in hands-on learning activities.

MSU alginate gel experiment

As part of the interactive undertakings of the day, TIC Gums provided a lab experiment that demonstrated how alginate reacts with calcium chloride in solution to form different textures. When the green-colored alginate solution is dispensed through a dropper into the calcium chloride solution, a bouncy, rubbery strand or droplet is created. This simple demonstration is also part of TIC Gums’ “Gums 101” course, an introduction to food hydrocolloids workshop required of all new employees.

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Clean Label steals Spotlight Again at IFT

August 12, 2016, 3:43 pm
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TIC Gums’ beverage technology manager, Dan Grazaitis, had the opportunity to speak about clean label foods to a packed room of over 300 IFT attendees at this year’s IFT Food Expo show. As one of five speakers in the symposium titled, "The Clean Label Market and How to Overcome Formulation Challenges Using Functional Clean Label Ingredients," he highlighted the history of hydrocolloids, what they can do for product texture and stability, where they can be sourced, and how combining two or more food gums that have different functionalities can be a great way to customize and perfect desired texture results.

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Prevent bleeding and weeping from fresh and frozen berries

August 26, 2016, 4:25 pm
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Bakers have the difficult task of making sure their products taste good and look good at the same time. Consumers like their food to be both beautiful and delicious so the appearance of bakery items goes a long way. In many baked goods, fresh or frozen fruit is used to add sweet, seasonal flavors to a starchy, bread-base. With the additional element of fruit comes the task of controlling the juices that leak out of colorful berries.

Anyone who works with frozen berries and fruits in dessert applications understands the delicate nature of such ingredients, whether they are mixed in a batter, set atop a pastry or blended in a fruit topping. To compensate for moisture challenges commonly associated with many types of berries and fruits, manufacturers often add stabilizers to control weeping and stabilize the finished bakery product.

preventing weeping in four plus one strawberries

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Stabilizing & Texturizing Non-GMO Instant Protein Beverages

September 21, 2016, 7:00 pm
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Once relegated to a post-workout supplement for the most active consumers, instant protein beverages are now a staple meal replacement for consumers across all demographic categories.

How popular are sport powders like protein drinks?

According to data from Innova Market Insights, the number of new product launches in the US bearing claims of “Added Protein” or “High Source of Protein” was rather flat between 2011 and 2014. That trend was busted in 2015 when 695 new products were launched in the category, more than double the number launched the prior year.

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TIC Times Newsletter--September 2016

September 23, 2016, 12:40 pm
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Summer Interns Reflect on Their Experiences

October 20, 2016, 3:55 pm
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Among its many outlets for community engagement and youth development, TIC Gum’s hosts a comprehensive internship program for college students to gain experience in their respective fields at its three Maryland locations.

While we could talk all day about what makes the program special, who better to provide feedback on what a summer with TIC Gums really has to offer than the interns themselves.

TIC Gums summer interns 2016
L to R: Alek Berger, Troy Joyce, James Szamski, Brendan Scott, Kayla Murray, Kyra Fivek and Dan Fleming
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Video: Agglomerated Gums Improve Powder Dispersion

October 26, 2016, 11:57 am
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Despite the many advances in food manufacturing, the process of dispersing powders in liquids remains a challenge. Without proper dispersion, powders like food gums form lumps which can cause production issues, including:

  • Clogging pumps and filters, resulting in production slow downs
  • Hydrating incompletely, possibly leading to quality variations between batches and increasing the need to rework out of spec product

Several techniques have been employed over the years in an effort to reduce lumping, including slurrying the gum with oil and preblending the dry ingredients before addition to the mixing tank but these production techniques have shown mixed results. However, manufacturers see nearly immediate and dramatic process improvements when they switch from powdered gums to agglomerated gums.

This episode of our Basics of Food Gums video series explores the benefits of using agglomerated gums.

 

Videos in the Basics of Food Gums Series

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Overcoming Challenges Associated with Formulating Gelatin-free Gummy Vitamins

November 22, 2016, 7:42 pm
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The clean label trend has penetrated nearly all other food categories so it’s only natural that the trend is now a driver in the nutritional supplement and vitamin category. This is especially true in the gummy vitamin category where consumers are demanding gelatin-free varieties.

Finding a suitable replacement for gelatin in gummy candies and vitamins has long been a goal for food formulators but, until recently, such a replacement was elusive.

Why do consumers want gelatin-free gummy vitamins?

The demand for gelatin-free options has been attributed to consumer desire for more transparency into the ingredients used in foods. Some consumers choose to avoid gelatin in order to adhere to religious dietary rules such as kosher or halal, while others avoid gelatin because they are following vegan or vegetarian dietary guidelines. 

gelatin free gummy vitamins

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TIC Times Newsletter--November 2016

November 23, 2016, 5:51 pm
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Video: Food Emulsions

December 28, 2016, 6:00 am
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In this latest episode of the Basics of Food Gums video series, we look at food and beverage emulsions.

 

Videos in the Basics of Food Gums Series

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Troubleshooting Yogurt: Formulating for an “Indulgent” Texture

January 10, 2017, 4:54 pm
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Yogurt’s increased popularity and the expansion of the types of products in the category has also increased the number of yogurt-related inquiries to our Gum Gurus®. Common questions about yogurt formulations include those related to balancing the textural changes that come with the use of organic ingredients, plant-based milks, or alternative manufacturing processes.

The growing trend towards “indulgent” yogurt texture

In yogurts, the growth of products with indulgent claims has outpaced the dairy category as a whole from 2012 to 2015. This category also includes organic yogurts, with almost 20% of products launched each year featuring this claim.1 indulgent yogurt product launches

1Taste & Indulgence in Dairy: Indulgent Innovation for differentiation. Innova Market Insights, July 2016.

Describing "indulgent"

But what exactly makes a yogurt “indulgent”?

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New Stabilizer Options for RTD Protein Dairy Beverages

February 3, 2017, 2:43 pm
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Consumer demand continues to spur growth in the dairy beverage category. From variations in storage methods to the addition of label claims to avoidance of certain ingredients, the options are nearly endless.

In the early part of the decade, new product launches of milk-containing drinks more than doubled with introductions of shelf-stable and refrigerated varieties tracking closely. However, since 2014, ambient/shelf stable beverage formats have outpaced refrigerated formats in both actual product launches, and when indexed to compare relative growth.

raw data launches milk containing beverages

 

launches milk containing beverages

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TIC Times Newsletter--February 2017

February 10, 2017, 5:51 pm
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Video: Food Gum Blends

March 27, 2017, 6:00 am
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In this latest episode of the Basics of Food Gums video series, we look at the benefits of solving texture and stability challenges using blends of multiple gums rather than single ingredients.

 

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Alleviate FSMA Compliance Obstacles with GuarNT® USA

April 20, 2017, 12:26 am
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Guar Gum subject to new food safety rules

Download Tech Sheets

Guar gum is a label-friendly ingredient derived from the guar plant (Cyamopsis tetragonoloba) almost exclusively grown in India and Pakistan. Food developers use this highly versatile hydrocolloid to build viscosity and control water migration in a wide range of finished goods including ice cream, instant beverages, sauces, baked goods, fruit preparations and syrups.

The recent implementation of the Food Safety Modernization Act (FSMA) aims to ensure the U.S. food supply, including imported food and ingredients, is safe. Focus has shifted from responsive measures concerning contamination risks to implementing enhanced preventative measures. This heightened responsibility has been placed with all food manufacturers and importers.

Although there are many items to consider in FSMA regulations, GuarNT® USA can help alleviate concerns around two key elements pertaining to guar:

  • Foreign Supplier Verification Program (FSVP) which includes verification activities like on-site audits and review of supplier records
  • Preventive Controls for Human Food which includes a written Food Safety Plan and Supply Chain Program as well as updated Current Good Manufacturing Practices (CGMPs)

GuarNT® USA eliminates the need for costly international audit trips and introduces a validated microbiological kill step early in the supply chain to ensure preventive controls.

Benefits of GuarNT USA from TIC Gums

  • Manufactured and warehoused in the USA in a
    Safe Quality Foods (SQF) level 3 facility
  • US production eliminates need to audit foreign suppliers
  • Manufactured using a validated microbiological kill step that ensures preventive control is in place
  • Shorter lead times and less inventory required
  • Products available:

To talk with a Gum Guru about your specific food texture and stability needs, call our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.

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Letter from TIC Gums President Brian Briggs

May 5, 2017, 12:35 pm
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Brian Briggs, TIC Gums President2017 is off to a busy start here at TIC Gums! We are proud to now be a stand-alone business inside the Ingredion family. Our focus will be to continue to provide you with the outstanding customer experience you have come to expect from us. We are partnering with Ingredion to collectively look at best practices across our two organizations and to implement what works best for our customers. We are focused on continuing to provide solutions for small and mid-sized enterprises as you drive much of the innovation in the food and beverage space. We are here to meet your needs and to support you in achieving your goals faster with our combined capabilities in an unprecedented breadth of gum and starch solutions. We look forward to continuing our excellent business relationship and we’re confident that the collaboration between TIC Gums and Ingredion will result in even greater capabilities to meet your on-going needs. Our mutual commitment is to continue providing you, our customer, with the best business experience possible.

As you can imagine, we’ve fielded questions from some of our customers about any operational changes they might experience. I can reiterate to you that we remain focused on our customers, our people, our solutions, responsiveness, product quality and food safety.

Dedication to Our Customers

We remain steadfast in our dedication to provide you with the superior service you have come to expect from TIC Gums. For over 108 years we have helped deliver the solutions to your most difficult food texture and stability challenges. That focus won’t change. The contacts you work with in sales, quality, regulatory, customer service and accounting remain the same.

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TIC Times Newsletter--May 2017

May 9, 2017, 6:30 am
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Video: Controlling Age Gelation in UHT Dairy Beverages

July 18, 2017, 11:40 pm
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Transcript

From 2007-2016 we’ve seen an almost 500% growth in dairy ready to drink (RTD) beverage launches.

But there are a few problems hindering continued growth.

Here’s one of them.

Age Gelation. After a few short months, the liquid gels into a mass that cannot be returned to its liquid state.

age gelation uht beverages
 

What causes age gelation?

Many RTD beverages use UHT processing. During this process it’s believed that the milk proteins likely form links to one another which later results in gelation.

Ticaloid® Pro 192 AGD is an excellent way to suppress age gelation in these shelf-stable beverages thereby increasing the product’s shelf life. This will also help to stabilize beverages with high protein and increased nutritional oil.

control age gelation with Ticaloid PRO 192 AGD
 

Select a stabilizer the suppresses gel formation

Ticaloid PRO 192 AGD suppresses age gelation, stabilizes dairy-based protein beverages, provides clean label options and is an alternative to typical stabilizers.

So don’t be hindered by age gelation.

Address age gelation issues by talking to a Gum Guru today by calling our technical support hotline +1-800-899-3953 / +1-410-273-7300 or chat live online.

RTD Dairy Beverage Tech Sheet Download
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IFT 2017: Showcasing Ingredients That Meet Food Industry Challenges

July 30, 2017, 2:20 am
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Brian Briggs, TIC Gums presidentAnother IFT event has come and gone and the 2017 session was the best ever for TIC Gums thanks to you, our customers! While Las Vegas was incredibly hot, the venue hosted nearly 20,000 people for the show, and it was a great success. (If you weren't able to attend the show, you can still visit our virtual booth.)

We were able to showcase many of the new solutions our team has been working diligently on to help our customers overcome challenges and grow their businesses.

Guar Gum with an Improved Flavor Profile

Among the solutions we highlighted was flavor free guar gum. Our customers had brought forth the challenges and limitations in using higher levels of guar in their end applications due to the beany notes that creep in as usage levels increase and this new product, named GuarNT® USA Flavor Free 5000, helps address those challenges. Over a number of years, TIC Gums has developed and implemented unique technology and processes which allow us to deliver guar, which, supported by sensory testing, is essentially flavor free. With this solution we are working with customers who are seeing cost-in-use savings by increasing the usage levels of guar and lowering the usage of more expensive gums and flavorings. Others are using the flavor free guar to increase the impact of the flavoring they have in their end application. TIC Gums continues to develop additional end-application uses for this technology, and would be thrilled to earn your business if you have a project where this could be beneficial.

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