TIC Gums will showcase its hydrocolloids systems, Saladizer® Max, at the IFT 2013 Expo in Chicago.
The new Saladizer® series of hydrocolloid systems further provides product solutions for dressings, sauces and dips. Included in this series, Saladizer Max is a patented technology developed to emulsify and improve texture in full fat, reduced fat and fat-free dressings, sauces and dips. The product features TIC Gums, PreHydrated® agglomeration process to create a hydrocolloids system that easily disperses and rapidly hydrates. It can be used alone or in combinations with Saladizer FB-50, when additional viscosity and body is needed.
The company will provide attendees with demonstrations of the Saladizer series texture and stability properties in a spicy mustard dip. Attendees can also learn more about the emergence of texture as a key market differentiator during the course, "Formulating Texture with Gums," by TIC Gums.
