TIC Gums Adds Gellan to Portfolio of Stabilization Solutions
04 Feb 2016 --- TIC Gums has added gellan to their broad portfolio of hydrocolloids available for the food and beverage industry.
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile and shelf appeal of their products.
In response to the latest clean label market trends, TIC Gums’ Gum Gurus have developed innovative blends using the newest gellan technologies. Some of the most recent products developed for ready-to-drink (RTD) beverage applications target texture, improve stability and provide cost-in-use savings while adhering to label restrictions.
Ticaloid PRO 148 OG:
Stabilizes and suspends high-protein systems and increases shelf life.
Enhances mouth coating and decreases mouth clearing therefore creating a more indulgent beverage.
Ideal for formulators seeking a non-GMO or organic compliant option.
Stabilizes and suspends high-protein systems and increases shelf life.
Enhances mouth coating and decreases mouth clearing therefore creating a more indulgent beverage.
Ideal for formulators seeking a non-GMO or organic compliant option.
Ticaloid PRO 159 OG:
Provides stabilization specifically for dairy-based protein beverages.
Increases mouth coating and decreases mouth clearing in dairy protein systems.
Ideal for formulators seeking a non-GMO or organic compliant option.
Provides stabilization specifically for dairy-based protein beverages.
Increases mouth coating and decreases mouth clearing in dairy protein systems.
Ideal for formulators seeking a non-GMO or organic compliant option.
Ticaloid PRO 181 AG:
Provides protein beverage stabilization with more usage-level leniency than gellan-only systems.
Emulsifies and stabilizes oils found in non-dairy milk alternatives such as almond and cashew milk.
Ideal for formulators seeking a non-GMO option.
Provides protein beverage stabilization with more usage-level leniency than gellan-only systems.
Emulsifies and stabilizes oils found in non-dairy milk alternatives such as almond and cashew milk.
Ideal for formulators seeking a non-GMO option.
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