TIC Gums Debuts New Texture and Stabilization Solutions at 2014 IFT

17 June 2014 --- TIC Gums will debut a new gluten-free product line and showcase innovative agglomerated xanthan products, during the 2014 IFT event in New Orleans this month.

The gluten-free line focuses on providing texture and stability solutions for the bakery and snack industry, including sweet goods and bread. Ticaloid GF 313, designed for use in sweet goods, will be demonstrated through gluten-free cornbread samples.
 
As manufacturers become new players in the gluten-free market they are faced with formulation challenges and consequent research and development costs. Simply replacing gluten-based ingredients with non-gluten alternatives will yield a dense product with undesirable mouth feel. Incorporating a gum blend combats gluten-free issues such as particulate awareness, rapid breakdown and lack of moisture.
 
“By engaging TIC Gums and our Gum Gurus , manufacturers can bypass the lengthy and expensive trial and error process when deciding which combination and amount of gum is the most effective for their product,” said Steven Baker, food scientist at TIC Gums.
 
TIC Gums will also showcase FASTir  Xanthan EC, an agglomerated xanthan product that thickens and suspends with quick dispersion at low shear. Samples of TIC Gums’ exclusive hot sauce formulated with the product will be available at the booth.
 
Technical white papers for the Ticaloid  GF line and FASTir  Xanthan EC will be available along with the exclusive hot sauce recipe at booth #4641.
 
Baker will be presenting a study of commonly-used gum systems in gluten-free bread at the technical session entitled Gluten-Free Bread: Understanding the Science and the Challenges Behind the Replacement of Gluten and Flour.