TIC product helps yoghurts taste creamy

Related tags Cooking Nutrition

Hydrocolloid supplier TIC Gums has recently developed a blend of
gums and starches designed for the growing yoghurt applications
market.

TIC Pretested Dairyblend is a blend of starches, agar and pectin that is claimed to provide a creamy mouthfeel for both vat set and cup set processes.

"It can be used for drinkable to vat-set yogurts and is shear tolerant, which allows a manufacturer to apply extra pumping from high-speed equipment,"​ said TIC Gums food scientist Jenny Norton.

The product is gelatin-free and, according to its manufacturers, offers other benefits such as rapid hydration and a smooth mouthfeel, as is also effective in low-carb formulations.

"After 'mad cow disease' was mentioned in the US, there were a lot of companies who called and asked about gelatin-free formulations,"​ said Norton, adding that the non-gelatin formula has also appealed to Kosher manufacturers.

The new gum system has been tested in TIC Gum's dairy pilot plant. The company claimed that in one recent trial for a yogurt company, the product demonstrated effective starch activation when exposed to heavy shearing and was shown to save money because of the reduction or potential elimination of MSNF that would otherwise be added to a yogurt mix.

TIC also recently launched a gum system designed to stop frozen vegetables being submerged in extra water when cooked.

Ticaloid 310 Powder is used to control moisture and ensure properties like crispness and freshness in frozen produce and frozen vegetable-based side dishes.

"Coating frozen vegetables with Ticaloid 310 aids in preventing water migration when those vegetables are later cooked up,"​ said business development manager Greg Andon.

He noted that Ticaloid 310 is a versatile hydrocolloid created to impart a smooth texture with functional properties such as emulsification, particle suspension and thickening. In addition to being sprinkled over frozen vegetables, the cold-water soluble gum is commonly used to replace starches in sauces, soups and dressings, including low-carbohydrate products.

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