Products

TIC Gums Action Gum 5000 Powder is a synergistic system of hydrocolloids widely used in food and beverage applications including sauces, dressings, soups and baked goods. Action Gum 5000 Powder is designed to provide mouthfeel, suspension and stability in finished food applications. It provides high viscosity at low usage levels for cost-in-use savings. For a Non-GMO option, GUMPLETE™ STABILIZER ST-101 is available.

TIC Gums Action Gum 8200 Powder is recommended for use as a heat-stable and efficient moisture-binder in bakery products, thus increasing shelf-life. Action Gum 8200 may also be used as an acid-stable thickener and suspending agent in various food and industrial applications. Action Gum 8200 is cold water soluble with rapid hydration characteristics, making it useful in dry mix applications too.

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.

TIC Gums Action Gum OG 6700 is an excellent thickener and suspending aid, made with an organic guar gum, for a wide range of products; from salad dressings, to gravies, to industrial applications. Action Gum OG 6700 is a low usage product, thereby making it ideal for dry powder mixes and institutional products.

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.

TIC Gums Action Gum 1144 Powder is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications.

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.

TIC Gums Action Gum 5000 EC is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. Action Gum 5000 EC is a low cost and low usage product, exhibiting stability over a wide pH range, but works best in the pH range of 3.5 and higher. At the low end of the pH range we recommend Action Gum 5000 EC for food service products, while at pH of 4.0 and above it is suitable for products requiring long shelf-life. Although cold water soluble, Action Gum 5000 EC will work equally well in hot processed systems.

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.

ARAGUM® T-1998 Powder was designed for use as an emulsifier, thickener and stabilizer. It is recommended as a complete emulsifying system for preparing beverage, bakery flavor and salad dressing emulsions. Other applications include car waxes and polishes. A very versatile gum system.

Pre-Hydrated® Action Gum 1144 Powder is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. As a Pre-Hydrated product it is virtually dust-free (for a safer working environment) and lump-free when dispersed which results in greater productivity.

TIC Gums Action Gum 10000 EC is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. Action Gum 10000 EC is a low cost and low usage product, exhibiting stability over a wide pH range, but works best in the pH range of 4.0 and higher. At the low end of the pH range we recommend Action Gum 10000 EC for food service products, while at pH of 4.5 and above it is suitable for products requiring long shelf-life. Although cold water soluble, Action Gum 10000 EC will work equally well in hot processed systems.