TIC Gums Highlights Emulsifying and Texturizing Solution for Dressings and Sauces
14 Jul 2013 --- TIC Gums will showcase its unique hydrocolloid systems, Saladizer Max, at booth #3124 during Institute of Food Technology Annual Meeting and Food Expo in Chicago, Ill., July 14-16, 2013.
TIC Gums continues to provide product solutions for dressings, sauces and dips with the Saladizer series of hydrocolloid systems. Included in this line is Saladizer Max, a patented technology developed to emulsify and improve texture in full fat, reduced fat, and fat free dressings, sauces and dips.
As part of a line of Saladizer hydrocolloid systems, Saladizer Max features TIC Gums’ Pre-Hydrated agglomeration process to create a hydrocolloid system that easily disperses and rapidly hydrates. Saladizer Max can be used alone or in combination with Saladizer FB-50, when additional viscosity and body is needed.
Guests and attendees can see demonstrations of the Saladizer series texture and stability -properties in a spicy honey mustard dip by TIC Gums’ food scientists at the IFT13.
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