Not rendering correctly? View this email as a web page here.
TIC Times newsletter
Call the Gum Gurus at (800) 899-3953/+1 (410) 273-7300
Vanilla ice cream

Let Your Vanilla Flavor Shine Through

"We are using guar gum to keep our label simple, but we need to keep adding more vanilla to combat the grassy flavors coming from the guar gum. Is there anything we can do to avoid this?" Get the solution

Non dairy yogurt tech sheet

Stabilize Non-dairy Yogurt with Simplistica™ YG 3206

Launched at Engredea Simplistica YG 3206 leverages faba bean concentrate and stabilizers to optimize vegan yogurt fortified with protein. Download the tech sheet

"Agglomeration" - The Basics of Food Gums: Innovation Edition

Video: Agglomerated Gums Improve Powder Dispersion

Without proper dispersion, powders like food gums form lumps when added to water which can cause production issues and incomplete hydration. Consider switching to agglomerated gumsWatch the video

Common Gums Chart

Download: Gum Reference Chart

The functional characteristics of gums vary greatly--some form gels, while others maintain a low viscosity; some are tolerant to low pH while others are not. This handy reference that lists the most important details about each gum.  Download your copy

Download Formulation

Your sales contact:

Technical Service
fbowman@ticgums.com
+1(410) 273-7300/(800) 899-3953

Subscribe so you don't miss out on all the latest news in food texture & stability.
Share on social