Keto solutions: TIC Gums launches hydrocolloids for ice cream and coffee beverages
09 Sep 2019 --- TIC Gums is launching solutions for ice cream and coffee ready-to-drink beverages that will tap into the keto trend. Ticaloid PRO 122 RD is a hydrocolloid blend uniquely created for retort processing, while Dairyblend Natural IC 21 is a hydrocolloid blend that provides an all-in-one solution that addresses challenges arising from plant-based and keto-friendly products, including texture and mouthfeel. These products come as consumers are increasingly looking for food and drinks that conform to various dietary restrictions.
Processing is a key factor for formulators stabilizing coffee beverages as it affects factors, including packaging and ease of production. Ticaloid PRO 122 RD addresses formulation hurdles commonly seen in the shelf-stable coffee beverage category. These can include emulsion stability, elimination of particulate sedimentation and texture optimization.
The blend can withstand the harsh conditions in a retort process while contributing to the stability and texture of the end beverage, notes the company. Ticaloid Pro 122 RD can also be used for both rotational and static retort processing, and allows formulators to achieve suspension, emulsification and added texture in retort coffee beverages applications.
Dairyblend Natural IC 21 provides frozen dessert manufacturers with a label-friendly system.Meanwhile, Dairyblend Natural IC 21 provides frozen dessert manufacturers with a label-friendly emulsification, stabilization and texturization system in one product. Keto-friendly, plant-based frozen desserts are prone to issues relating to high-fat emulsification and texture and mouthfeel optimization due to decreased sugar solid content and lack of dairy – challenges that this product addresses.
Dairyblend Natural IC 21 will be available for sampling in the form of a Keto Caramel Delight Frozen Dessert at Expo East, while Ticaloid PRO 122 RD will be featured in a Buttered Rum Coffee Beverage.
The influence of this personalization on product development is clear, as manufacturers look to meet the needs of relatively small consumer bases. For example, strong growth has been reported in the percentage of new food and beverage launches with selected dietary claims (Global, 2017 vs. 2016), according to Innova Market Insights. Over this period, a 76 percent rise was reported in “keto” product launches (from a small base), a 32 percent rise in “paleo,” a 28 percent rise in “plant-based,” 17 percent growth in “high in protein” and 14 percent growth in “vegan.”
The keto diet, which involves a very low intake of carbohydrates to trigger the body into entering ketosis, is set to continue to be a top diet throughout this year. This comes as dieters are seeking more comprehensive solutions for health, beyond merely cutting calories and counting kilograms.
A recent study found that a keto diet is the optimal way to combat obesity in the military and promote soldiers’ fitness levels. Among the older population, a diet similar to a keto one may improve brain function and memory.
By Katherine Durrell
