WHITE MARSH, MD—A new texture and stabilization formula, from TIC Gums, can replace guar gum in bakery products to increase shelf-life and moisture retention while reducing cost. Ticaloid® GR 5420 is a blend of gums that completely replace guar in bakery products like cake, bread, bagels and muffins. Containing no guar gum, this proprietary blend will deliver the same texture benefits that guar gum alone does, but without supply interruptions or price instability. The technology was designed and tested at the Texture Innovation Center™ located in White Marsh, MD. Ticaloid GR 5420 can be used in amounts of 2- to 5-oz. per 100 lbs. of flour. Ticaloid GR 5420 can offer a cost effective alternative to guar gum in bakery applications.
The company compared the blend to products that contained no gums, guar gum only and the new texture blend. The bakery goods tested were: white bread, plain muffins, yellow cake and bagels. Ticaloid GR 5420 performed similarly to the guar gum for all products and better with the products that contained no gums. The tests were based on visual differences, during baking, sensory evaluations and a ten day period of observation along with texture analyzer results over that same ten day period. During the bakery product shelf-life, key attributes like moisture retention and crumb structure remain without the use of guar. Ticaloid GR 5420 also provides equivalent batter viscosity and dough texture. Food scientists in the Texture Innovation Center can match and often improve the existing texture of many baked goods. Developers work to find the right blend of gums and other texture agents that will achieve the desired outcome, rather than rely on specific gums. In addition, the ingredient is kosher and all-natural.
