TIC Gums axes separation anxiety at IFT

TIC Gums axes separation anxiety at IFT

TIC showcases Saladizer Max, a patented technology developed to emulsify and improve texture in full-fat, reduced-fat and fat-free dressings, sauces and dips.

TIC Gums will showcase its unique hydrocolloid systems, Saladizer® Max, at booth #3124 during Institute of Food Technology Annual Meeting and Food Expo in Chicago, July 14 to 16, 2013.

TIC Gums continues to provide product solutions for dressings, sauces and dips with the Saladizer series of hydrocolloid systems. Included in this line is Saladizer Max, a patented technology developed to emulsify and improve texture in full fat, reduced fat, and fat free dressings, sauces and dips.

As part of a line of Saladizer hydrocolloid systems, Saladizer Max features TIC Gums’ PreHydrated® agglomeration process to create a hydrocolloid system that easily disperses and rapidly hydrates. Saladizer Max can be used alone or in combination with Saladizer FB-50, when additional viscosity and body is needed.

Guests and attendees can see demonstrations of the Saladizer series texture and stability -properties in a spicy honey mustard dip by TIC Gums’ food scientists at the IFT13.

 

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