TICAmulsion®
TICAmulsion A-2010: the only emulsifier that stabilizes high oil emulsions
- Emulsifies without building significant viscosity
- Increased stability for typically unstable emulsions
- High dye
- High oil
- Difficult oils
TICAmulsion® A-2010 Lends Stability to Even the Most Challenging Emulsions
TICAmulsion A-2010 opens up new opportunities for flavor and beverage manufacturers to develop innovative new products and reduce costs. This patented emulsifier is unique because it is a stronger emulsifier than modified food starch or Gum Arabic and it emulsifies without building significant viscosity. These properties result in increased stability for typically unstable emulsions such as high dye, high oil and difficult oils.
It is OSAN modified like modified starch but, unlike starch, uses a substrate which is already an emulsifier in its native form.
Benefits of TICAmulsion A-2010
Significant cost savings are possible by turning standard 10% oil concentrates into 20% oil concentrates. The net effect is to double production capacity without any capital expenditure or additional hires. Variable costs, such as energy expenses, are reduced by 50%. Shipping and storage costs are also reduced by 50%. For those companies which ship their emulsions abroad, there is an additional benefit of paying lower duty payments.
Technical support offered by TIC Gums
To discuss how to incorporate TICAmulsion A-2010 into your specific emulsion, contact your technical sales representative or call our technical support hotline at (800) 899-3953.
