TIC Gums Introduces New TIC Pretested Saladizer Max
Developed over the course of the last few years and extensively tested in a two-year shelf life study, the new Saladizer Max reflects continual improvements in gum technology combined with a trend toward tailored, economical solutions.
For food manufacturers concerned about ingredient costs pushed to the max, TIC Gums has introduced a next-generation emulsifier, TIC Pretested Saladizer Max, that can replace more expensive propylene glycol alginate (PGA) in a variety of applications.
Developed over the course of the last few years and extensively tested in a two-year shelf life study, the new Saladizer Max reflects continual improvements in gum technology combined with a trend toward tailored, economical solutions to food and beverage companies’ ingredient and process needs. Saladizer Max uses TIC Gums’ patented modified gum acacia technology to create regular and low-fat dressings and marinades that are both consistent and top quality.
According to TIC Gums lead food scientist Maureen Akins, TIC Gums’ latest emulsifier is a drop in replacement for PGA in many salad dressings without any discernable difference in mouthfeel. “Beyond its effectiveness, availability, and cost, Saladizer Max allows for easy dispersion and rapid hydration, because it has been agglomerated using our Pre- Hydrated process,” she adds. It also can be used on its own or in combination with other ingredients, such a pairing with TIC Ticaxan Xanthan Rapid-3 to eliminate extra processing steps like slurry-in-oil methods.
As Akins points out, Saladizer Max exemplifies the trend toward a new class of emulsifiers. “Today’s customers are really looking for solutions, not just in making most successful formulations, but in sourcing ingredients that are cost-effective and readily available. We are really trying to take gum technology to the next level to help manufacturers achieve their multiple operational and production goals,” she explains.
Source: Nutrition Horizon
