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"The Gum Guru is more than a logo or a mascot. He embodies the spirit of the relationships we've built supporting our customers over our first 110 years.

We consider our whole team the Gum Gurus—from our R&D team designing new products to address specific functional needs or working with customers who are exploring new applications in our pilot plant, to our technical service and sales teams who are ready to answer your questions no matter how you reach out to us, to all our other in-house teams who provide the expertise and service on which you’ve come to rely."

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Caragum® systems are designed to offer cost effective alternatives to locust bean gum. We also offer TICorganic® Certified Organic Caragum 200 for those applications that require organic ingredients.

TIC Gums Caragum

Ticaloid systems are formulated using various gums to take advantage of the functional properties of each individual ingredient as well as the synergies created when the ingredients are combined.

TIC Gums Ticaloid

Pre-Hydrated 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 Pre-Hydrated

The Add-Here® line includes products that improve retention of particulates like seeds and spices onto bakery and snack foods or replace the binding functionality of sugar in granola bars and clusters.

TIC Gums Add-Here

ARAGUM 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.

Aragum

For dairy products, taste, texture and flavor are everything.Dairyblend stabilizer meets the targets for functionality, texture and label claims.

Dairyblend

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.

TIC Gums Action Gum 8200 Powder

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® 4300 P

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 OG 6700

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 Powder

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.

Aragum® T-1998 Powder

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.

Caragum® 200

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.

Add-Here® NC

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.

Add-Here® CSA-NGMO

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.

TIC Gums Action Gum 1144 Powder

TIC Gums

"The Gum Guru is more than a logo or a mascot. He embodies the spirit of the relationships we've built supporting our customers over our first 110 years.

We consider our whole team the Gum Gurus—from

TIC Gums - Hydrocolloids - Emulsification - Knowde

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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 SC-NAT

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. *Pleas

Dairyblend SC-NAT - TIC Gums - Sour Cream - Emulsifier - Kosher

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Usage Level	Features	Application
1.50-3.25%	Provides syneresis control and enhances texture in a wide range of cultured and set products with natural emulsifiers	Dairy, Sour Cream

Dairyblend SC-NAT

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