New TIC Product Replaces Starch in Soups
Formulated to replace starch, Ticaloid LC-SR1 offers the same thickening capability at a cost savings to manufacturers and a cleaner taste profile.
21/12/06 TIC Gums' new TIC Pretested. Ticaloid. LC-SR1 can thicken both cold and hot applications of soup. The company writes that while some might prefer soup piping hot, others like the cold, chilled version. Regardless of temperature, both expect the texture to be smooth and creamy.
Formulated to replace starch, Ticaloid LC-SR1 offers the same thickening capability at a cost savings to manufacturers and a cleaner taste profile. "Ticaloid LC-SR1 can be used at just 1/5 the level of starch for comparable rheology and viscosity," explains Dr. Mar Nieto, technical service advisor at TIC Gums.
In addition to allowing for creamier soups, TIC Gums' Ticaloid LC-SR1 can also be used for other formulations. "Beyond soups, Ticaloid LC-SR1 is an effective starch replacer in both hot or cold sauces, gravies or dips," states Nieto.
Technically speaking, the typical usage rate for Ticaloid LC-SR1 depends on target viscosity, but typically 1/5 of the starch, or between 0.15-0.70% in various applications.
