TIC launches dairy solutions
Developed over the past few years, the Dairyblend series meets the evolving needs of dairy manufacturers as they produce a more diverse array of foods and beverages.
Dairyblend 701-SC is the latest in TIC Gums' patented Dairyblend series of gums. Developed over the past few years, the Dairyblend series meets the evolving needs of dairy manufacturers as they produce a more diverse array of foods and beverages. Comprised of synergistic, protein-reactive hydrocolloids including guar gum, locust bean gum and carrageenan, Dairyblend 701-SC is used primarily for sour cream as a thickener, water binder, and stabilizer. "This product also allows for a softer set for dips and culinary applications," notes Greg Andon, business manager for TIC Gums, adding, "Like other Dairyblend gum systems, Dairyblend 701-SC is a flexible product that can be incorporated into other dairy-based products such as cheesecakes and sauces and gravies to aid in suspension and stabilization."
Technically speaking, the typical usage rate for Dairyblend 701-SC is between 0.1 and 0.5 percent, with hydration achieved after a solution is heated to 180 degrees F.
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