Products

Ticaloid® 1155 is a synergistic system of hydrocolloids recommended for instant beverages and meal replacers. Ticaloid® 1155 is designed to provide suspension and stability in finished food applications. It reduces the gritty texture that is a common issue in powdered protein beverages. It is cold water soluble, natural*, and low viscosity. For a Non-GMO and Organic Compliant option, Ticaloid® OG 1155 is available.

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.

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.

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.

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.

Ticaloid® DG 671 stabilizes water-based glazes and icings. This blend should be used at 85% of the level of agar to maintain glaze viscosity and stability. Typical usage levels are 0.2% - 0.4% based on powdered sugar weight.

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.

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.

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 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.

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.

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.

Add-Here® CSA is a system of hydrocolloids recommended for baked goods and snack foods. Add-Here® CSA is designed to improve the retention of particulates added to the surface of products to improve quality, allow for new product development and reduce waste. It is cold water soluble so no additional heating is required, however, a drying step is recommended to ensure effective film formation. For a Non-GMO option, Add-Here® CSA-NGMO is available. For an unmodified option, Add-Here® 4300 P is available.

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.

Add-Here® CSA-NGMO is a patent-pending, cold water soluble, blend of Non-GMO gums that improves particulate retention during manufacturing and shipping for the baking and snack food industries. The improved bond created with Add-Here® CSA improves visual quality, achieves ingredient cost savings, and reduces the quantity of food waste sent to landfills. Add-Here® CSA also expands new product development opportunities including healthy alternatives.

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.

Add-Here® 4300 P is our natural* version of Add-Here CSA. It is a blend of hydrocolloids developed for crunchy baked granola bars and reduced sugar crunchy baked granola bars. When used in binding syrups, Add-Here 4300 P improves binding of particles through its film forming properties. Typical usage levels range from 5-20% of binding syrup, depending on the level of sugar reduction.

Add-Here® NC increases the sticking capacity of fine particulates such as sugar or spices to the surface of nuts or nut products. Add-Here® NC provides needed viscosity at low concentrations and increased film forming characteristics to slurry formulations which greatly improves the functionality over straight sugar formulations.