Gums and Starches

All signs indicate Americans are tired of identifying bad carbs and watching fat grams. They are returning to the basics of dieting: monitoring caloric intake. This signals an increased need for products that deliver the original eating experience without the calories. “There are two approaches most formulators take when attempting to lower the calorie content of a food and beverages,” ...
05/05/2008

Until recently, manufacturers of salad dressings had few options when it came to choosing an emulsifier for their formulations. And the industry standard, propylene glycol alginate (PGA), was expensive and in short supply. Now, TIC Pretested® Saladizer® Max from TIC Gums, Inc., provides an alternative, lower-cost gum system developed specifically for use in salad dressings and marinades. Derived from gum ...
04/25/2008

No time for breakfast? No problem. “In their rush to get to work or to school, most Americans don’t have time for a long, leisurely breakfast. Thus, packaged products that can be carried from home and consumed at work, or eaten behind the wheel of the car, are in strong demand,” says Tatjana Meerman, publisher of the report, “On-the-Go ...
02/29/2008

Years ago, my cousin taught me the secret to preparing the perfect French onion dip. It was as simple as mixing dried French onion soup mix with sour cream. Later, I was introduced to spinach dip. At the time it seemed exotic. Many of us still appreciate these traditional treats but our palates are changing. We’re seeking healthier snacking ...
01/23/2008

In medieval times, icing—a sprinkling of sugar—was put on top of savory, as well as sweet, foods—fish pies, for instance. But the iced cakes we are familiar with today started to emerge in recognizable form in the 17th century. In those days, sugar was applied either directly to the cake, or to a layer of beaten egg white.There is an ...
12/03/2007