Gum system prevents weeping, purge in desserts

by Jeff Gelski
Share This:

TIC Pretested Stabilizer Dust Free-862, a new gum system, may prevent weeping and purge from berries and fruits in a variety of desserts and simultaneously may solve the problem of dust associated with incorporating bulking agents, according to TIC Gums, Belcamp, Md.

A blend of cellulose gum, cane sugar and food starch, the system is dispersible and acts as both a stabilizer and thickener. A patented Pre-Hydrated process cuts down on dust.

Dust Free-862 allows for smooth and uniform coverage of fruit and berries.

"Manufacturers want to keep the pieces as whole as possible," said Maureen Akins, a food scientist for TIC Gums.

Freeze-thaw stability ranks as another benefit.

For more information, call (800) 899-3953 or visit www.ticgums.com.

This article can also be found in the digital edition of Food Business News, May 27, 2008, starting on Page 65. Click
here to search that archive.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Food Business News do not reflect those of Food Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.