Gum system prevents weeping, purge in desserts
May 27, 2008
by Jeff Gelski
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.
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