Products

Caragum® 200 FF is a special blend of gums designed to impart viscosity when added to cold water and further boost viscosity after heating to 180° F. Caragum 200 FF thickens and adds body to foods such as soups, sauces, and gravies. Cargaum 200 FF can be used to replace wheat starch in traditional sauces and replace other starches to allow for more delicate flavors to be detected. Caragum 200 FF is made to have virtually no taste to itself and it is this characteristic that differentiates Caragum 200 FF from competing gum systems.

Dairyblend Acidified Beverage 120 stabilizes protein with minimal impact on viscosity in low pH RTD beverages. This innovative system also increases the uniformity of color and the rate at which the product clears the mouth while reducing the awareness of particulates. Homogenization is required for optimum stability. For a non-GMO option, see Dairyblend Acidified Beverage 120 NGMO.

Caragum® 300 2473 is a blend of stabilizers developed as a low cost replacement for locust bean gum in fruit preparations, sauces, and cream cheese. This system replaces locust bean gum at a 1:1 ratio. See also Stabilizer XC-424.

Dairyblend SC-NAT can be used in traditional cultured sour cream as well as acid set sour cream. It can also be used in both standard (18% butterfat) and reduced fat (9% butterfat) sour creams. *Please refer to our Natural Statement for an explanation of our definition.

Dairyblend 366-THK Powder is a standardized gum system that has been initially developed to thicken milk, cocoa beverages and inhibit whey-off in dairy systems. The stabilizer system has been evaluated under both UHT and HTST thermal processing conditions in TIC's dairy pilot plant. It may be used at 0.15 to 0.5% gum level, based on the final viscosity desired. For a viscosity of about 100 cps. in beverages or meal replacement drinks, a gum level from 0.2 to 0.3% based on finished weight, is recommended. The pH of the dairy system has to be adjusted to between 6.6 and 6.8 for maximum stability.

Caragum® 200 is a special blend of gums designed to impart viscosity when added to cold water and further boost viscosity after heating to 180° F. Caragum 200 thickens and adds body to products such as soups, sauces, and gravies. Caragum 200 is widely used to replace wheat starch in traditional sauces and replace other starches to allow for more delicate flavors to be detected. For an option that is both certified organic and Non-GMO Project Verified, see TICorganic® Caragum 200.