2004 Press Releases
2004 Press Releases
- A Grain of Difference
- Females and Fiber: A Winning Combination
- New Promotion at TIC Gums
- All-Natural Guar Gum Now Available in Organic Form
- Gelling Power
- The Dairy Best
- How Sweet it is
- TIC Launches New Tech Service Hotline
- TIC Gums Talks Trends at Annual Food Technologists Meeting
- Low-Carb Soup Just One Application for TIC Pretested® Ticaloid® 210-S Powder
- New Gum Launched by TIC Gums
- Bar None, Gum Arabic an Effective Carb Replacer
- Getting In On The Action
Past Press Releases
2007 2006 2005 2004 2003
A Grain of Difference
TIC Gums’ TIC Pretested® Ticaloid® Lite Improves Quality of High-Fiber Bread
Belcamp, MD – October 29, 2004 – Once again “rising” to the occasion, to borrow an industry term, TIC Gums offers an exclusive blend of gums created for specific bakery applications. TIC Pretested® Ticaloid® Lite is a water soluble gum system designed to restore loaf volume, enhance grain appearance and improve the eating quality of high fiber breads and rolls.
A film former that works in conjunction with gluten and starch to restore any lost volume due to high concentrations of insoluble dietary fiber, Ticaloid Lite can be incorporated into a variety of specialty baked goods, including high-fiber breads, low-fat breads, waffles and bagels. Usage level is typically 1% to 2%, based on flour levels and depending on the level of gluten.
More information about Ticaloid Lite, along with product samples, is available by calling TIC Gums’ technical service hotline at (800) 899-3953.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for five consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan.
Females and Fiber: A Winning Combination
Dietary Fiber Plays a Key Role in Women’s Diets
Belcamp, MD – October 5, 2004 – Bulking up may be something that women like to do at the gym, but it’s also an essential part of their daily diets. Dietary fiber is a cornerstone of good nutrition, shown to prevent illness and enhance wellness. Women, especially, need fiber in their food and beverage intake, both to maintain health and to ward off potential disease or chronic conditions.
Found in fruits, vegetables and grains as well as various natural ingredients like gums, dietary fiber is basically comprised of plant-based materials that are not easily broken down by the human digestive system. Foods with significant amounts of dietary fiber are defined as those that contain at least two grams of dietary fiber per serving.
The importance of dietary fiber has been underscored by several leading health organizations. The U.S. Department of Agriculture (USDA) and Health and Human Services Department, for instance, have recommended as one of their seven general Dietary Guidelines for Americans that consumers eat foods with “adequate starch and fiber.” The National Cancer Institute, meanwhile, suggests 20 to 30 grams of fiber a day, a much higher amount than the estimated 12 grams that the average American woman currently consumes, according to USDA surveys.
Several research studies have supported claims that dietary fiber plays an essential role in women’s diets. A recent article published in the Journal of the American Medical Association (JAMA) demonstrates that a diet high in fiber reduces the risk of coronary heart disease in women. In a study of nearly 70,000 women over a 10 year period, it was found that women who consumed the highest level of dietary fiber had a 47 percent lower risk of major coronary heart disease events, compared to women who consumed the lowest level of dietary fiber. Another respected publication, the American Journal of Clinical Nutrition, featured a study that showed older women with higher intakes of dietary fiber have a lower risk of developing Type II diabetes. Beyond heart disease and diabetes, dietary fiber has been shown to help treat various pregnancy-related problems. On the wellness side, foods rich in soluble fiber can aid intestinal and digestive problems.
However, as high-protein diets have become popular, some women may be eating even less dietary fiber found in grains and certain fruits and vegetables. To help consumers boost dietary fiber levels yet stay on certain eating plans, many manufacturers are using starch replacements in low-carbohydrate products that are high in dietary fiber, including gum systems. TIC Gums, based in Belcamp, MD, which has long touted the benefits of dietary fiber found naturally in gums, has fielded inquiries from food and beverage processors recently about high-fiber replacements in low-carb products. Most recently, the company unveiled new Dairyblend stabilizers that work well with such applications for dairy, including TIC Pretested® Dairyblend YG LC Stabilizer for low-carbohydrate yogurt formulations and TIC Pretested® Dairyblend IC LC Base for low-carbohydate and sugar-free/reduced sugar ice cream bases. Another new product is TIC Pretested® Ticaloid® LC Corn Syrup Replacer, which is comprised of 85% dietary fiber and is used to form a syrup similar to corn syrup in products ranging from French dressing to snack bars to candy nut clusters.
“Gums have always been an excellent source of soluble dietary fiber. Compared to 12 percent soluble fiber found in oat fiber, water soluble gums contain at least 80 percent soluble fiber and do not drastically alter the finished viscosity or flavor of a product,” explains Dr. Florian Ward, vice president of research and development for TIC Gums. “Women following certain eating plans or simply seeking to enhance their well-being and health can consume these gums in many forms, from energy bars to drinkable yogurts to emulsified salad dressings. Gums are also multifunctional, in that they supply dietary fiber as well as work to reduce LDL or ‘bad’ cholesterol levels, inhibit atherosclerosis, speed oral rehydration and improve insulin response.”
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for six consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan.
New Promotion at TIC Gums
Andon promoted to New Business Development Manager
Belcamp, MD – August 2004 – TIC Gums, a manufacturer of hydrocolloids based in Belcamp, Maryland, recently announced the promotion of Greg Andon to Business Development Manager. Andon’s previous role was as North East Sales Manager.
Andon joined TIC Gums seven years ago after graduating from Duke University. In his new position, Andon will work with sales and R&D in the development of new products as well as new applications for existing products.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for six consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan® Xanthan, and Ticamulsion™ emulsifiers. For more information about TIC Gum systems, potential applications, or other products, contact TIC Gums at (800) 899-3953 or consult www.ticgums.com.
All-Natural Guar Gum Now Available in Organic Form
Pretested® TICorganic™ Guar Gum 3500 F Powder Used in Several Applications
Belcamp, MD – August 25, 2004 – With the market for certified organic products continuing to grow, manufacturer demand for organic hydrocolloids has also expanded. In addition to initial offerings like TICorganic™ Gum Arabic and TICorganic™ Locust Bean Gum, TIC Gums supplies TIC Pretested® TICorganic™ Guar Gum 3500 F Powder for food and beverage processors looking to differentiate themselves through the use of organic ingredients.
TICorganic Guar Gum 3500 F Powder functions at the same usage level and for the same properties as traditional guar gum, with the difference that it is grown and harvested according to certified organic standards. A multi-functional, cold water-soluble gum that hydrates rapidly, TICorganic Guar is suitable for a variety of applications, such as dairy products, sauces, marinades, salads, baked goods, canned foods and certain meat products. It can be used alone or in combination with other gums, and is currently being tested as part of TIC’s new Dairyblend line of emulsifiers through the company’s Belcamp, MD dairy pilot plant.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for six consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Ticamulsion®, Xanthan.
Gelling Power
TIC Pretested® TICA-algin™ HG-300 Holds It Together for Gelling Purposes
Belcamp, MD – July 19, 2004 – From fruit-laden gelatin snacks to cosmetic facial masks, the ability to form sturdy, reliable gels is critical – without proper ingredients, the formula will literally fall apart. To help manufacturers keep their products together, TIC Gums has developed a cold water soluble gum system that is as versatile as it is high performing.
Introduced in the past year, TIC Pretested® TICA-algin™ HG-300 Powder is a medium viscosity sodium alginate with a broad range of applications, including gelatin products, icings for confections and baked goods and for certain cosmetics, such as facial gels and masks. Used to create stiff gels with high sheen and clarity, the system is part of the TICA-algin line of gums that TIC recently developed.
TICA-algin HG-300 Powder is one of the more flexible systems on the market. In addition to its cold water solubility, it can be used in products that need to gel either quickly or slowly, and is suitable for products with either pre- or post-packaging pasteurization. “This is a gum system that doesn’t require heat for activation and forms a gel when it’s cold. It is very shelf stable, with a lot of processing flexibility,” explains Maureen Akins, a food scientist for TIC Gums, adding that the product has been more in demand as the snack market has expanded in recent years. For proper gel formation, calcium must be present in some level in the formula for proper gel formation.
For more information on TICA-algin HG-300 or for product samples, please call TIC Gums at 800-899-3953.
TIC Gums is the #1 preferred hydrocolloid supplier to the U.S. food industry for five consecutive years supplying a complete line of gums and gum systems: Agar, Agaroid®, Alginates, Acacia, Aragum®, Caragum, Carrageenan, Colloids, Freedom Gum, Guar, Guarcel®, GuarNT®, Inulin, Ticacel MCC, Locust Bean Gum, Nutriloid®, Pectin, Pre-Hydrated®, Saladizer®, Stabilizers, Ticagel™, Ticaloid®, Ticalose® CMC, Ticaxan®, Xanthan.
The Dairy Best
TIC Pretested® Dairyblend Gum Systems Used to Formulate Smooth, Stable and Fiber-Rich Dairy Products
Belcamp, MD – July 2004 – For dairy products, taste, texture and flavor are everything. As dairy manufacturers continue to expand their product lines and boost their own production efficiency, they are seeking out ingredient suppliers to help them meet their increasingly complex needs.
Having worked with dairy processors for years, TIC Gums has regularly developed and adapted products designed for dairy applications. Most recently, TIC Gums rolled out a line of TIC Pretested® Dairyblend stabilizers specifically designed for use in an array of dairy foods and beverages. Tested in TIC Gums’ new state-of-the-art dairy pilot plant, a variety of Dairyblend gum systems have been introduced over the past year.
In keeping with current marketplace trends and demands, many of the Dairyblend gum systems are designed to work with low-carbohydrate or low-sugar product applications. TIC Pretested Dairyblend YG LC Stabilizer, for example, was developed to enhance the fiber content and stabilization of low-carbohydrate yogurt formulations, resulting in yogurts that are gelatin-free yet smooth in texture, appearance and mouthfeel. Suitable for both cup-set yogurt and vat-set yogurt, Dairyblend YG LC Powder also withstands high-speed processing equipment common in yogurt operations.
Another example of a Dairyblend system effective as a low-carb substitute is TIC Pretested Dairyblend IC LC Base. Used primarily for low-carb and sugar-free/reduced sugar ice cream bases, Dairyblend IC LC Powder imparts a rich, creamy mouthfeel, helps boost aeration and slows meltdown.
Various Dairyblend systems are also being used by processors with an eye on enhancing production efficiencies without sacrificing quality. TIC Pretested Dairyblend Cream Cheese Acid Set Stabilizer is one example, comprised of a specialized blend used for direct-set cream cheese that manufacturers can make without the use of a separator or a curd pressing mechanism. Dairyblend Cream Cheese Acid Set Stabilizer is also versatile: by adjusting usage levels and total solids in the mix, processors can make several varieties of regular and soft cream cheese and can offer a cream cheese that is freeze-thaw stable for use in the foodservice and frozen distribution chain.
TIC Pretested Dairyblend SC FT Stabilizer is another Dairyblend system that allows dairy manufacturers to create a versatile and economical freeze-thaw stable product. Formulated from a custom blend of starches and gums, Dairyblend SC FT Powder provides a good set and heavy body for sour cream without the use of gelatin, and does not require added back pressure common to other types of sour cream production systems. The powder can be incorporated into UHT (ultra high temperature) and HTST (high temperature short time) processes and performs best in a direct acidified formulation for portion pack and foodservice sour cream.
According to Ted Benic, dairy program manager, the market for TIC Gums’ line of Dairyblend systems is ripe with opportunity. “Dairies today are looking for ways to offer broader product lines and more flexibility to their own demanding customers, while increasing efficiency and keeping costs in check. TIC Gums’ Dairyblend stabilizers help manufacturers accomplish those goals, with effective, innovative formulas and ease of use,” notes Benic. “As this segment of the food and beverage industry continues to diversify, the Dairyblend line will expand as well.”
Several Dairyblend systems, including the gums mentioned above, will be showcased at the summer meeting of the Institute of Food Technologists in Las Vegas. For more information or product samples, please call TIC Gums at 800-899-3953.
How Sweet It Is!
TIC Gums Provides a Low-Carb Solution for Corn Syrup Replacement
Belcamp, MD—May 20, 2004—TIC Gums wants its customers to know: they’ve got your number. The company recently revamped its customer service capabilities to include a new technical service hotline.
In an era of complex general mailbox systems that often leave callers frustrated, this new tech service hotline allows TIC Gums customers to more quickly and efficiently connect with the technical expert best equipped to address their specific question or challenge. By dialing 1-800-899-3953 manufacturers can choose from five options— such as pressing the #2 key for product samples or literature, or pressing the #4 key for specific technical applications—to have their call routed immediately to the appropriate TIC Gums staff contact. Meanwhile, the previous toll-free number, 1-800-221-3953, will now serve as an order processing line.
TIC Launches New Tech Service Hotline
Dedicated phone system more efficient for customers with queries and quandaries
Belcamp, MD—May 20, 2004—TIC Gums wants its customers to know: they’ve got your number. The company recently revamped its customer service capabilities to include a new technical service hotline.
In an era of complex general mailbox systems that often leave callers frustrated, this new tech service hotline allows TIC Gums customers to more quickly and efficiently connect with the technical expert best equipped to address their specific question or challenge. By dialing 1-800-899-3953 manufacturers can choose from five options— such as pressing the #2 key for product samples or literature, or pressing the #4 key for specific technical applications—to have their call routed immediately to the appropriate TIC Gums staff contact. Meanwhile, the previous toll-free number, 1-800-221-3953, will now serve as an order processing line.
TIC Gums Talks Trends at Annual Food Technologists Meeting
Low-carb formulating capabilities, dairy expertise the focus of this year’s IFT exhibit
BELCAMP, MD—April 22, 2004—For food manufacturers and product development experts, it’s one of the most eagerly anticipated events of the year. The annual meeting and food expo sponsored by the Chicago-based Institute of Food Technologists (IFT) is a big draw in part because it features suppliers and manufacturers showcasing their latest products and applications.
TIC Gums, headquartered in Belcamp, MD, is a longtime exhibitor at IFT meetings, and plans a variety of demonstrations and activities at this year’s event (booth #153), to be held July 12-16 in Las Vegas. In keeping with the significant impact that low-carbohydrate, high-protein eating plans have had on the food and beverage market, TIC Gums is planning to show manufacturers how gum systems can help boost soluble dietary fiber levels and thereby reduce the "net carbs" of their formulations. During the show, TIC Gums’ research chef, Chef Walter Zuromski, will prepare and sample several low-carb soups thickened with gums as replacers for traditional starches.
TIC Gums is also using the IFT forum to highlight its experience in the dairy industry. As a leading gum supplier to dairy processors and manufacturers around the country, TIC Gums has invested considerably in dairy product innovation, especially through its new state-of-the-art dairy pilot plant in Belcamp. TIC Gums’ latest line of stabilizers for use in dairy products, the Dairyblend™ series, will be promoted at the exhibit.
“ Each year, we try to address current trends in the marketplace, which is why we are focusing on low-carb and showing real and effective ways to formulate low-carb, high-fiber items,” explains Scott Riefler, president of TIC Gums. “We also typically take the opportunity to share with the industry and our customers, some of our latest capabilities with broad-reaching effects. One of the best ways to achieve both goals is not only talking about it, but letting people sample the products and see how they work through live demonstrations.”
Low-Carb Soup Just One Application for TIC Pretested® Ticaloid® 210-S Powder
Gum System Versatile Enough for Classic Rich Sauces and Low-Carb Alternatives Alike
Belcamp, MD, March 2004– As any glance at a supermarket aisle or restaurant menu can attest, low-carbohydrate foods and beverages are big business these days. High protein, low-carbohydrate eating plans, like those popularized by the “Atkins Diet” and “South Beach Diet,” are creating significant shifts in eating habits among Americans, causing manufacturers and culinary professionals alike to create new products or alter existing ones.
Balancing ingredients for low-carb items isn’t always easy, however. Maintaining quality, texture and appearance in some formulations can be challenging. Moreover, those following high-carb eating plans often omit dietary fiber, a key nutrient for healthful diets. The addition of certain gum systems can address both issues, working to enhance product attributes and provide a natural source of soluble dietary fiber.
Walter Zuromski, CEC, CCE, a research chef and food industry consultant, understands how to make recipes work from both a product integrity standpoint and from a customer satisfaction perspective. To that end, Chef Walter has recently been experimenting with various low-carb formulations, including dishes made with various hydrocolloids from TIC Gums. One of his projects has been a low-carb soup that includes TIC Pretested® Ticaloid® 210-S powder.
“The main enemies of low-carb diets, of course, are flour and starch. Chefs and food manufacturers are looking for effective replacements for these ingredients,” explains Chef Walter. “Instead of flour or other starches in a soup base roux, for example, I’ve incorporated Ticaloid 210-S powder. It imparts a creamy mouthfeel, improves overall texture, works well with freeze-thaw characteristics, and it works at one-quarter the level of roux and starch”
A blend of natural gums used for soups as well as sauces and gravies, Ticaloid 210-S Powder offers an additional benefit of being a soluble dietary fiber. That’s important, Chef Walter notes, because while soluble dietary fiber counts towards total carbohydrate levels, it does not count for net carbs, the important measure for eating plans like Atkins and South Beach. “This way, the consumer can enjoy a low-carb functional improvement over traditional starch and roux along with the health benefits of soluble fiber,” adds Chef Walter.
Chef Walter will be serving two low carb soups, Beef Vegetable and a Smoke y Broccoli, Cheddar Cheese Soup both containing Ticaloid 210 S, for attendees to taste at the RCA show, booth #121. Additionally, Chef Walter will also have two salad dressings available for tasting, No Fat Mesquite Fire Roasted Red Pepper and Low Fat Teriyaki Caesar Dressing both using Saladizer 702.
New Gum Launched by TIC Gums
Ticamulsion™ A-2010 Represents a New Class of Emulsifying Agents
BELCAMP, MD—February 10, 2004—What better way to start the year than with a groundbreaking product introduction? TIC Gums announces the launch of its latest innovative hydrocolloid system: the patented TIC Pretested® Ticamulsion™ A-2010. Deemed part of the next generation of emulsifying agents,
Ticamulsion A-2010 replaces modified food starches in both weighted and unweighted beverage emulsions.
Ticamulsion A-2010, manufactured from the most commonly available grades of gum arabic, can be used at just half the level of other emulsifiers and has been shown in laboratory tests to produce the most stable emulsions with the lowest median particle size. The cold water soluble hydrocolloid is derived from a readily available non-GMO raw material. In late 2003, Ticamulsion A-2010 was added to the list of Generally Recognized as Safe (GRAS) substances after being reviewed by the Flavor Extract Manufacturing Association (FEMA) Expert Panel. With this status, Ticamulsion A-2010 can now be used in beverage emulsions and other applications, labeled as “modified gum acacia.”
The initial rollout comes after years of development, including extensive travels by TIC Gums’ technical experts to the African Gum Arabic growing regions of Chad and Eritrea. Throughout the R&D phase, the company’s team of food chemists worked on a series of verification studies to determine the optimum processing conditions that would yield a superior emulsifying system. In 2002, TIC Gums was assigned a United States patent for the modified hydrocolloid and its manufacture.
" As the granting of a patent and FEMA GRAS approval demonstrates, Ticamulsion A-2010 is truly a breakthrough," remarks TIC Gums' president Scott Riefler. "By working so closely throughout the process, from finding just the right incision point on a tree in Africa to evaluating oil droplet sizes in the Belcamp, MD lab to building a new spray tower to working with our customers on various applications, we believe we’ve developed a superior multi-purpose system that is both an effective starch replacer and a high-performing stabilizer."
Bar None, Gum Arabic an Effective Carb Replacer
TIC Gums’ Pre-Hydrated Gum Arabic is Perfect for Low Carb Bars
BELCAMP, MD—February 16, 2004—With so many consumers following low-carbohydrate, low-sugar diets—and reading labels more closely—food manufacturers are looking for effective ingredient replacers. For snack and energy bars, one easy and economic solution is TIC Pretested“ Pre-Hydrated“ Gum Arabic.
According to Mar B. Nieto, Ph.D., director of technical services for TIC Gums, Pre-Hydrated Gum Arabic offers the versatility and performance properties needed for such re-formulations. "Gum Arabic could be used as a partial replacement or full replacement of corn syrups in granola bars, candy bars, snack clusters, cookies and other similar products," he explains. “Gum Arabic has a low viscosity that makes it possible to prepare it into a syrup at high concentration." Pre-Hydrated Gum Arabic powder can be dissolved into water and made into a syrup.
In other words, it may act like a high-carb ingredient, but it isn’t. Gum Arabic has the advantage of performing similarly to a corn syrup or maltodextrin, with a different nutrient profile. The product works in recipes because it thins out when heating and thickens when it cools, but unlike higher-carb syrups, Gum Arabic is comprised of 85% soluble dietary fiber. In calculating net carb levels, soluble dietary fiber levels are subtracted from a products’ total carbohydrate listing. A product made with Gum Arabic may then be labeled as low-carb or reduced-carb.
Beyond replacing corn syrup, maltodextrin and other syrups, Gum Arabic can be used in conjunction with other ingredients in low-carb products. Gum Arabic mixes well with artificial sweeteners like Splenda® or saccharine, as well as with proteins commonly found in low-carb, high-protein foods and beverages.
Indeed, word is starting to get out about the versatility and performance of Gum Arabic in low-carb products, which are starting to show up virtually everywhere in the food and beverage marketplace. “In the past month, I have received numerous calls from manufacturers wanted to replace starch and sugars in products like gravies, soups, tortillas, snack bars, breads, pasta and meal replacers,” Nieto reports, adding that he expects interest to continue as long as eating plans like the Atkins Diet and the South Beach Diet remain popular.
Getting In On The Action
TIC Pretested® Action Gum 8200 Works Overtime to Bind, Suspend and Emulsify
Belcamp, MD, January 5, 2004 – Increasingly, versatility is the name of the game in ingredient technology. If effectiveness is a given, the ability of an ingredient to perform different functions in different applications has become a major priority for food manufacturers that are increasingly diversifying their product lines as they watch their bottom lines.
Just as dynamic as its name sounds, TIC Pretested® Action Gum 8200 Powder is a versatile gum system chosen by many food processors, manufacturers and foodservice companies for its multi-functional properties. The all-natural, cold-water soluble gum is commonly used in the bakery industry, with additional applications in products ranging from sauces to relishes to beverages.
For bakery products, Action Gum 8200 is often recommended for use as a heat-stable and efficient moisture binder, with the added benefit of working to increase shelf life. For dry mix applications, the gum system offers rapid hydration, and for other food and industrial purposes, the powder can be added as an acid-stable thickener and suspending agent.
Beyond use in commercial food and beverage operations, Action Gum 8200 Powder also is appreciated by culinary professionals. A major Mexican-style foodservice chain, for example, chose the gum as an ingredient for the restaurant’s cinnamon sugar-coated tortilla, a popular dessert menu item. In that case, the system’s binding properties were integral to the recipe formulation and to its overall consistency, taste, and appearance.
Available as a free-flowing powder, TIC Action Gum 8200 has a typical usage level of 0.1% to 0.8%.