Ingredients for Dairy Processors

TIC Gums offers stabilizers for protein beverages

April 26, 2010
/ Print / Reprints /
/ Text Size+
TIC Gums announces the immediate availability of stabilizers for protein beverages that provide benefits in a wide range of dairy and alternative formulations.

TIC Gums announces the immediate availability of stabilizers for protein beverages that provide benefits in a wide range of dairy and alternative formulations.

“Our Gum Gurus have innovated three ingredients specifically created for pasteurized milk products, chocolate and alternative protein beverages. These stabilizers improve texture, providing thick, mouth coating sensations while also overcoming the formulation challenges of healthier beverages,” said Donna Klockeman, dairy food scientist.

Klockeman cited the benefits of TIC Pretested Colloid 760 MB Powder, Dairyblend MB2 and Ticaloid 875.  She explained that after extensive testing of each of these stabilizing ingredients in TIC Gums’ state-of-the-art applications and pilot plant facilities in White Marsh, Md., it was determined that they are compatible with the range of other ingredients used in most traditional dairy and functional alternative protein beverage applications.

Colloid 760 MB Powder is ideal for pasteurized chocolate milk products while it can also be utilized to increase body and creamy texture in variegating syrup, eggnog and buttermilk. This process stable ingredient provides excellent cocoa and flavor suspension in pasteurized products. Dairyblend MB2 was developed to stabilize chocolate dairy and milk beverages, especially those that require challenging UHT processes.  Dairyblend MB2 has been tested in TIC Gums’ dairy applications and pilot plant facilities and provides slightly added viscosity while giving suspension to cocoa in UHT processed finished beverages.

The Ticaloid 875 gum system was specially developed for use in protein fortified products, including those that are identified as 95% organic. This ingredient successfully interacts with milk and soy protein ingredients, imparting viscosity and body. It has synergistic properties with starch also making it suitable for puddings and functional alternative protein beverages where thick and creamy characteristics are desirable.

“The continuing demand for healthier dairy products and alternatives that do not compromise the creamy texture of traditional products is an excellent rationale for reformulating products with one of our stabilizers for protein beverages,” Klockeman concluded. “Our Gum Gurus are available to work with customers in the development of new or improved product formulations that take advantage of these new ingredients.”

TIC Gums

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

On Demand They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

Table Of Contents Subscribe

Dairy Foods in 2015

Which dairy food do you plan to eat more of in 2015?
View Results Poll Archive


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.