TIC Gums presents clean label texture and stabilisation solutions at IFT 2016
Hydrocolloid solutions for dairy alternative beverages, gummy applications and ice cream formulations will be spotlighted
TIC Gums will debut new clean label texture and stability solutions for use in dairy alternative beverages, gummy applications and ice cream formulations at booth 3426 during the 2016 Institute of Food Technologists Annual Meeting & Food Expo in Chicago (17-19 July).
In response to the latest clean label trends, TIC Gums now provides advanced clean label texture and stabilisation options for food and beverage manufacturers looking to meet specific labelling requirements such as all-natural, organic compliant and non-GMO. TIC Gums’ team of experts, known as our Gum Gurus, will be handing out food and beverage samples at the booth to demonstrate the versatility of these clean label hydrocolloids.
Clean label ready-to-drink, dairy alternative beverages: Ticaloid PRO 181 AG is new technology for formulators seeking to target texture and stability in ready-to-drink, dairy alternative beverages. This innovative blend satisfies clean label requirements, improves processing efficiencies and addresses beverage formulation challenges.
Ticaloid PRO 181 AG also emulsifies and stabilises oils found in non-dairy milk alternatives such as almond and cashew milk. Samples of toasted almond coconut milk will be available at the booth to showcase the benefits of Ticaloid PRO 181 AG.
Gelatin-free gummy confections: Ticagel Natural GC-581 B is an all-natural, non-GMO gelatin replacer for use in gelatin-free gummy candy and nutritional delivery systems. As formulators look to mimic the important sensory characteristics of gelatin, such as springiness and toothstick, Ticagel Natural GC-581 B delivers the desired combination of textural components while observing label restrictions. Formulators can sample Ticagel Natural GC-581 B with gelatin-free gummy confections during the show.
Ice cream without mono- and diglycerides: Dairyblend Natural IC CL is a turnkey stabiliser system that eliminates the need for mono-and diglyceride emulsifiers in soft serve and hard pack ice cream applications. This label friendly hydrocolloid blend delivers enhanced moisture management and emulsification without an increase in mix viscosity either before or after pasteurisation.
Technical papers for Ticagel Natural GC-581 B, Ticaloid PRO 181 AG and Dairyblend Natural IC CL will be available at booth 3426 along with exclusive formulations and product demonstrations.
In addition to introducing the latest clean label texture and stability solutions to the food and beverage industry, TIC Gums’ Technology Manager of Beverages, Dan Grazaitis, will present at IFT’s technical session — 'The Clean Label Market and How to Overcome Formulation Challenges Using Functional Clean Label Ingredients' — on 17 July at 2-3.30 PM.
