Breaking News on Food & Beverage Development - Europe

Emulsifying possibilities

16-Sep-2002

Related topics: Science & Nutrition

US hydrocolloid manufacturer TIC Gums has developed a new hydrocolloid system called TICamulsion, the company announced this week.

The new product is currently undergoing final testing in TIC's dairy pilot laboratory and is awaiting approval for use in foods. According to the company TICamulsion is already showing potential for industrial applications as a creamy stabiliser for oil-in-water emulsions.

 

Available in a free-flowing, spray-dry powdered form, the product, comprised of a series of hydrocolloids, including modified gum Arabic, can be incorporated into a variety of settings and formulations. It is currently being tested for uses such as cleaning detergents and emulsifying ink for lithography. Once approved for foods, claims the company , TICamulsion could provide food and beverage manufacturers with a variety of different manners for emulsifying applications, from salad dressings to mayonnaise to beverages.

 

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