TIC Gums Introduces Guar Gum Replacements and Extenders

News and Views from TIC Gums TICTIMES WINTER 2012 | www.ticgums.com

TIC Gums Introduces Guar Gum Replacements and Extenders TIC Gums tackles the challenges of guar gum supply/pricing spikes with new technology that helps meet food makers’ current and future needs.

The next best thing to predicting the future “Our R&D team focused on several Another option is Ticaloid® GR 5420 for is planning for it, and at TIC Gums, we applications with the goal to match, and bakery products. Containing no guar gum, understand the importance of knowing in many cases, exceed the functionality of this proprietary blend of gums delivers the what to expect. guar,” says food scientist Dan Grazaitis of textural characteristics typically achieved TIC Gums. “In fact, our innovative solutions when using guar gum alone. Ticaloid GR A case in point: the skyrocketing demand not only deal with the current supply 5420 provides equivalent batter viscosity and rising prices for guar gum. Guar gum challenge, but we expect many customers and dough texture. During the bakery is widely used as a thickener and stabilizer will continue to use these new systems long product shelf life, key attributes like in baked goods, beverages, and countless after guar supplies return to normal.” moisture retention and crumb structure other applications. remain without the use of guar gum. TIC Gums’ emphasis is the functional and Unusually high demand from the oil and textural effect gums have in applications Outcomes like these illustrate what TIC Gums’ gas industry created shortages for the food instead of the gums themselves. As a result, is all about: using creative gum combinations and beverage industry. Guar gum is used we are not replacing guar, but working to replace the textural and functional in drilling operations and in hydraulic to replicate its water binding, thickening characteristics of single-sourced ingredients. fracturing of oilfields. There was a 200% properties, and mouthfeel characteristics. This concentration on the outcome in spike in demand over the past year and applications is an industry game-changer prices have increased dramatically. “Since we are not dependent on any single and is one of the core beliefs behind the gum to achieve a desired texture we have Thanks to the forward-thinking team Texture Revolution™. TIC Gums remains a variety of potential solutions. We can of Gum Gurus®, innovative replacement a global leader in advanced texture and leverage many combinations of stabilizers systems can assist guar users’ needs. These stabilization solutions for the food industry. to achieve a particular end goal,” Grazaitis new gum systems include Ticaloid® GE 306, explains. The TIC Gums portfolio includes As for this year’s guar crop, without a Ticaloid® GE 705, Ticaloid® GR 8700, and virtually all hydrocolloids, and food scientists reduction in demand, there will not be Ticaloid® GR 5420. like Grazaitis have the applications enough guar gum supply. No matter the knowledge and the supply capacity at their scenario, TIC Gums will be planning for INSIDE THIS ISSUE disposal to convert many guar gum users to any outcome, mapping the future, and alternate technologies as needed. meeting customers’ needs today, tomorrow, Letter from the President | 2 and beyond. One guar replacement option is Ticaloid® GE A Childhood Favorite Grows Up | 2 306 for instant powdered beverages, like Looking for a solution? Visit our Guar Gum lemonade. The blend – which contains some Replacers & Extenders web page to learn Our Community Involvement | 3 guar – results in a less ‘beany’ taste and a more about which product is right for you. more appealing mouthfeel than beverages http://www.ticgums.com/guar-gum-replacers/ Getting to Know Our Staff | 3 using guar alone. The blend is also cold water-soluble and has comparable viscosity We Have a Winner | 4 to 100% guar gum. WINTER 2012 TICTIMES | 1 From the PRESIDENT’S DESK

I often tell customers we do not view ourselves as a product company, but rather a company that sells the functional effects of texture and stabilization for food and beverages. I see that A childhood vision shape our actions in many ways, and the current crisis around guar gum availability is yet another reminder. favorite The root cause of the guar crisis is extraordinary demand. While hydraulic fracturing is considered a commercial success grows up in the United States, it has significantly negative effects on both the environment and the food industry. The last 1.5 years have seen a tripling in demand from the energy industry, and the supply of a natural product like guar gum It’s a sad fact of adulthood that is constrained. At the current demand pace from oil and gas we all eventually outgrow our applications, there is a significant risk that guar gum will not childhood food favorites – but it be available in 2012 for the entire food industry. turns out chocolate milk doesn’t have to be one of them. TIC Gums While we face the reality that there is nothing exactly like has developed a way to make guar gum, it is not really guar gum that food companies need. “decadent” chocolate milk that appeals What you require is the functional result the guar provides in to grown-ups. your bread, your sauce, your icing, etc... What does guar gum do in your product? That’s the true need. Debuting at September’s International Dairy Show in Georgia, the different, more pleasing texture was noticed by attendees We can work with customers to define what the guar is doing who sampled it. The decadent chocolate milk was dispensed in their product and formulate a system to replicate that beside a traditional chocolate milk. Attendees were asked to functionality, albeit using different ingredients to achieve disclose which milk they preferred. Most often the texturized the same goal. This is exactly the approach we are taking version was selected because of the increased mouthfeel and to the crisis, and it requires a focus and identity based on lingering chocolate flavor. functionality rather than product. Chocolate milk is generally thought of as a drink for children. The first challenge is to properly define and talk about guar’s Most adults don’t drink it and few manufacturers give much functional role. To that end, our Texture Revolution™ lexicon thought to improving the texture for wider appeal. By slightly is an important foundation. It gives us a language of specific, changing the stabilization system with blends of gums, basic attributes that can be agreed to and then acted upon. By however, chocolate milk can appeal to a larger audience. doing so, we have moved an art a bit more towards a science. The secret to improved texture and stabilization may well be a Now, I should also be clear that guar gum is not imminently higher grade of cocoa along with Dairyblend MB-C2. Chocolate disappearing from the food industry. However, having milk has always required stabilizers to suspend the cocoa alternate options and relieving the food industry from some particles in the beverage, with carrageenan the stabilizer of of its guar demand is important not only for our customers, choice. Many familiar brands of chocolate milk use this gum to but also for the industry as a whole. keep the cocoa and other solids suspended. While this approach

works, the flavor of the beverage clears from the palate very For more information about guar gum substitutes visit our quickly. Enter Dairyblend MB-C2 − suspending cocoa and other website at www.ticgums.com. Once there you can call and solids while increasing mouthfeel, mouth coating, denseness talk with a Gum Guru® via telephone, or chat live online. and reducing mouth drying for regular and low fat products. Sincerely, Using the Texture Revolution™ process, TIC Gums developed this new system of gums to produce a more satisfying drinking experience. Thicker chocolate milk that remains on the palate is possible using Dairyblend MB-C2 − without any change to manufacturing processes.

Gregory C. (Greg) Andon A better-tasting, richer chocolate milk? President Some treats you never outgrow.

2 | TICTIMES WINTER 2012 TIC Gums’ Community Involvement

From collecting toys and school supplies for kids, to renovating and repairing homes and animal shelters, to helping out at a local homeless shelter, TIC Gums is busy in the community! Each month, the community service team facilitates a different hands- on event or item collection dedicated to help those in need in our surrounding areas of Belcamp and White Marsh, Maryland. So far this year, employees have come together as a team and dedicated both their time and resources in various activities. Preparing and serving dinner for Welcome One Here are the highlights from 2011: Emergency Shelter.

Employees went shopping and For the second year in a row, Over one dozen TIC Gums collected various small toys and the employees of TIC Gums employees and their spouses, games for the Villa Maria School in donated bag upon bag of children, and friends volunteered Harford County, MD. These toys are school supplies to the Greater at the Luna’s House Animal Care Two teams of employees worked used as rewards to children when Excellence in Education and Education Center (ACEC) together on two different they exhibit good behavior and Foundation for their Tools for in Edgewood, MD. TIC Gums evenings preparing and serving excel in their studies. Schools program. Through this volunteers provided an intense dinner for the residents of the program, teachers in the Harford clean-up of the 14,900 sq. ft. Welcome One Emergency Shelter A team of employees were able to County area are able to “shop” facility. In addition, pet supplies in Belcamp, Maryland. They make a significant contribution with for school supplies for their were collected at TIC Gums and provide 35 residents shelter a local chapter of Habitat for Humanity students in need with no out-of- given to Luna’s House for their from the elements of weather in nearby Elkton, MD. Working pocket cost. new pets that were moving in. and the misfortunes of life. with the future owners, volunteers got involved by doing heavy work For more information about TIC Gums’ involvement and upcoming events, outside and painting inside. visit www.ticgums.com/about-us/community-service.html.

Getting to Know Jennifer Coleman Jennifer says the learning curve, while Ian started at TIC Gums as a microbiologist steep, is challenging and rewarding. “I while completing a master’s degree in food learn something new every day, and with science at the University of Delaware. After As a TIC Gums technical the Texture Revolution™ initiative, there’s 9/11, the U.S. Army Aberdeen Proving service representative, always something to learn.” Grounds started an anthrax research Jennifer Coleman is program. With heightened fears of a primarily responsible biological attack, Ian heeded the patriotic for providing ongoing Do You Know Ian Sklar? call of duty and began work there. technical and sales After making a contribution to his support for existing When director of quality country, he returned to TIC Gums as customers. She also develops new accounts and regulatory affairs quality assurance manager. Over time, as opportunities arise. A more accurate Ian Sklar says he does it he has earned a second master’s degree description could be the “the answer lady.” all, he’s only half-joking. in quality management. Now, as the director of quality and regulatory affairs, After graduating from Clemson University Ian actually owes his his responsibilities have increased. He with a degree in food science, Jennifer career in food science oversees quality control related to all worked in the quality department for a sauce to a vacated career material coming in and all products going manufacturer. Not only was she responsible as a veterinarian. He had enrolled in The out, supervising the company’s food safety for analyzing the finished product but also University of Delaware’s pre-vet program, protocols, conducting site visits to suppliers the quality and microbiology of certain raw but a summer internship left him convinced around the world, and working with ingredients too. working with animals was not a viable regulatory agencies in the U.S. and abroad. option – the abuse and neglect cases were Wanting to expand her food application Ian also fields customer complaints but he too heartbreaking, he recalls. knowledge, Jennifer joined TIC Gums early in is happy to point out, “there aren’t many 2011 as a member of TIC Gums’ legendary With an affinity for microbiology, it was a of those!” ® Gum Gurus team. Jennifer is trained to have short leap to food science. But arriving at When he’s not working or flying halfway the answers when customers call or chat. TIC Gums he realized how little he knew around the world, Ian can be found They may be seeking advice on what gum about his new field. “Even studying food working on his 1930’s era farmhouse. system would improve their product, how science, little is taught about gums. There There’s always something to do around the to process a specific gum properly, or how was definitely a learning curve,” Ian says. place, the ultimate fixer-upper that offers a particular gum would complement their Luckily, the more he learned about Ian the same challenges as his job. Why? product’s ingredients. hydrocolloids, the more he liked the science “There’s always something to do as you of gums. “That’s why I love this job,” he “The people I work with need answers,” work toward continuous improvement.” she explains. “They need someone with a explains. “There’s always an opportunity food science background and the texture for continual improvement, to see a project and stabilization solutions to improve through from beginning to end. It’s never their products.” Upon joining TIC Gums, the same.” WINTER 2012 TICTIMES | 3 Texture Innovation Center

10552 Philadelphia Road White Marsh, MD 21162 USA

Get the latest news and product information at the Gum Guru Blog! ticgums.com/blog And follow the Gum Guru at: twitter.com/gumguru | facebook.com/ticgums | linkedin.com/in/gumguru (800) 899-3953 | (410) 273-7300

We have a winner!

Dairyblend SC-ASC was the winner of the first-ever “Ingredients- Engineering texture and stability into products like sour cream Flavorings-Seasonings-Additives Innovation Award,” presented early in the development process is critical. Adding texture by the International Dairy Foods Association (IDFA). The award later in the process is extremely difficult. announcement came at IDFA’s annual International Dairy Foods Once again, TIC Gums’ Texture Revolution™ has pointed the Show, held in Atlanta September, 2011. way, its lexicon and attribute maps guiding the development of Developed over the past year, Dairyblend SC-ASC creates full- Dairyblend SC-ASC and other innovative products that enhance the bodied texture for sour cream. Natural emulsifiers are combined sensory experiences associated with food and beverages. with traditional thickeners and gelling agents to produce high quality, stable sour cream products. IDFA determined that Dairyblend SC-ASC met the qualifications for the award as it: “exemplified substantial achievement in price, or performance, significant advancement in a technology, or its application or innovative design.”

According to TIC Gums’ dairy food scientist, Donna Klockeman, PhD, “The power of Dairyblend SC-ASC revolves around its versatility. Whether you acid set or culture sour cream in reduced fat or standard versions, you only need this one product.”

To learn more about Dairyblend SC-ASC and our other dairy stabilizers please visit www.ticgums.com/applications/dairy.html

4 | TICTIMES WINTER 2012 Liquid

Beverages RTD Chocolate Milk

Liquid: Assumes shapeshape of of container container and and has has flowability. flowability. Semi-Solid: Has propertiesproperties of of both both liquids liquids and and solids. solids. Has Has the the ability toto flow flow oror retain retain its its shape shape depending depending on conditions.on conditions. Solid: Resists flowflow whilewhile retaining holding shapeits shape and andpermanently permanently deforms. deforms.

Texture Language Evolved. Texture Language Evolved. Texture’s role in product development is Texture’s role in product development is expanding — and requires a new lexicon. expanding— and requires a new lexicon. With more than a century of food industry With more than a century of food industry ingenuity and R&D expertise, TIC Gums ingenuity and R&D expertise, TIC Gums is leading the charge. We have created is leading the charge. We have created the the vocabulary to articulate the sensory lexicon to articulate the sensory attributes attributes food scientists and product food scientists and product developers want, developers want. We also have the tools as well as the tools to deliver them in less to deliver them in less time and with better time and with better results. Speak our results. Speak our language and your language and your product will be on every product will be on every consumer’s lips. consumer’s lips. Join the Texture Revolution! Join the Texture Revolution! www.ticgums.com/lexiconwww.ticgums.com

Tooth Coating Tooth

Mouth Drying Mouth

Mouth Clearing Mouth

Swallowing

Oral - - Oral

www.ticgums.com/lexicon

Particulates

Mouth Coating Mouth

Mixes with Saliva with Mixes

Manipulation

Oral - Oral

Attribute Map Attribute

have established distinct criteria for defining defining for criteria distinct established have

Suction Resistance Suction

Denseness

Sipping

Oral - Oral

Surface Wetting Surface

Swirling

Mechanical - Mechanical

Flowability

Pouring

Mechanical - Mechanical

Uniformity

Translucency

Gloss

Color

Aeration

in Container in

Visual - Visual

> > Chocolate Milk Chocolate D RT Beverages Liquid

The information and suggestions presented here are the result of work and observations carried out in our laboratories and we believe them to be accurate. We make this information available to information this make We accurate. to be believe them we and our laboratories in out carried observations work and of the result here are presented and suggestions information The our customers only to help the user determine suitability of this material in their own process or formulation. The samples and information we furnish are given without warranties, expressed implied. Furthermore, it is our understanding that the customer himself will determine usefulness of ingredients and suggestions in his own product or process, we assume no liability or responsibility for the result of this determination. The suggestions offered here are not to infringe on existing patents. For further information call (800) 899-3953.

For more definitions and examples see our texture lexicon at at lexicon texture our see examples and definitions more For www.ticgums.com/lexicon.

texture in liquids, semi-solids, and solids. This Attribute Map articulates sensory characteristics for specific foods. foods. specific for characteristics sensory articulates Map Attribute This solids. and semi-solids, liquids, in texture After rigorous testing and discussion, TIC Gums and our Gum Gurus Gum our and Gums TIC discussion, and testing rigorous After

DECADENT 2% FAT CHOCOLATE MILK

TICALOID® 760 MB POWDER DAIRYBLEND MB-C2

INGREDIENTS Control % Texture Enhanced %

36% Fat Cream 5.050 5.050 Skim Milk 85.772 85.732 Nonfat Dry Milk 1.180 1.170 Sugar 6.950 6.950 Ticaloid 760 MB 0.048 0.000 Dairyblend MB-C2 0.000 0.098 Cocoa Powder, Alkali-Treated 1.000 1.000 ______Total 100.000 100.000

PROCEDURE______

1. Blend gum with nonfat dry milk, cocoa and sugar. 2. Add dry blend to skim milk. 3. Mix for minimum of 10 minutes 4. Add cream 5. Mix for additional 5 minutes. 6. Preheat mixture to 145°F. 7. Homogenize at 1000 psig (2-stage 1000/500 psig). 8. Pasteurize at 185°F for 30 seconds. 9. Cool to package. 10. Store finished product in refrigerator.

2/1/12/M_Milk_choc_TRdecadent.doc

THE INFORMATION AND SUGGESTIONS PRESENTED HERE ARE THE RESULT OF WORK AND OBSERVATIONS CARRIED OUT IN OUR LABORATORIES AND WE BELIEVE THEM TO BE ACCURATE. WE MAKE THIS INFORMATION AVAILABLE TO OUR CUSTOMERS ONLY TO HELP THE USER DETERMINE THE SUITABILITY OF THIS MATERIAL IN THEIR OWN PROCESS OR FORMULATION. THE SAMPLES AND INFORMATION WE FURNISH ARE GIVEN WITHOUT WARRANTIES, EXPRESSED OR IMPLIED. FURTHERMORE, IT IS OUR UNDERSTANDING THAT THE CUSTOMER HIMSELF WILL DETERMINE THE USEFULNESS OF OUR INGREDIENTS AND SUGGESTIONS IN HIS OWN PRODUCT OR PROCESS, AND WE ASSUME NO LIABILITY OR RESPONSIBILITY FOR THE RESULT OF HIS DETERMINATION. THE SUGGESTIONS OFFERED HERE ARE NOT TO INFRINGE ON EXISTING PATENTS. FOR FURTHER INFORMATION CALL (800) 899-3953. semi-solid dairy Sour Cream

Liquid: Assumes shape of container and has flowability. Semi-Solid: Has properties of both liquids and solids. Has the ability to flow or retain its shape depending on conditions. Solid: Resists flow while retaining shape and permanently deforms.

Texture Language Evolved. Texture’s role in product development is expanding — and requires a new lexicon. With more than a century of food industry ingenuity and R&D expertise, TIC Gums is leading the charge. We have created the vocabulary to articulate the sensory attributes food scientists and product developers want. We also have the tools to deliver them in less time and with better results. Speak our language and your product will be on every consumer’s lips.

Join the Texture Revolution! www.ticgums.com/lexicon

www.ticgums.com/lexicon

Tooth Etch Tooth

Particulates

Mouth Residue Mouth

Mouth Drying Mouth

Mouth Clearing Mouth

Swallowing

Oral - - Oral

Roughness of Mass of Roughness

Rate of Salivation of Rate

Rate of Breakdown of Rate

Mouth Coating Mouth

Mixes with Saliva with Mixes

Manipulations

Oral - Multiple Multiple - Oral

have established distinct criteria for defining defining for criteria distinct established have

Attribute Map Attribute

Thickness

Slipperiness

Denseness

Cohesiveness

Adhesiveness

First Manipulation First

Oral - Oral

Thickness

Spreading Roughness Spreading

Spoonable

Short

Peak

Jiggle

Gel

Cohesiveness

with Spoon with

Mechanical - - Mechanical

Surface Moisture Surface

Surface Irregularity Surface

Gloss

Color

Brightness

Container

Visual - in - Visual

> > Sour Cream Sour Dairy Semi-Solid

For more definitions and examples see our texture lexicon at at lexicon texture our see examples and definitions more For www.ticgums.com/lexicon.

ACID SET SOUR CREAM

DAIRYBLEND SC-ASC

INGREDIENTS % BLEND %

Milkfat 18.50 Skim Milk 43.25 Milk Solids Non-Fat 9.50 40% Cream 51.05 Dairyblend SC-ASC 2.50 Non Fat Dry Milk Powder 3.20 Dairyblend SC-ASC 2.50 ______Total Solids 30.50 TOTAL 100.00

PROCEDURE______

1. Dry blend all powder ingredients 2. Blend dry ingredients into skim milk with good agitation. 3. Add cream 4. Blend for at least 10 minutes. 5. Preheat to 160°F. 6. Homogenize with 2000 psig total (500 2nd stage, 1500 1st stage). 7. Pasteurize at 185°F, hold time 30 seconds. 8. Cool to 74°F. 9. Blend in lactic acid or acid blend. 10. Culture to achieve target pH of 4.5 +/- 0.1. 11. Blend and refrigerate. 12. Validate cold pH within target range of 4.4-4.6.

10/11/11/M_Dairy_sourcream_acidset-asc.doc

CULTURED SOUR CREAM

DAIRYBLEND SC-ASC

INGREDIENTS % BLEND %

Milkfat 19.00 Skim Milk 45.28 Milk Solids Non-Fat 7.00 40% Cream 52.52 Dairyblend SC-ASC 2.00 Dairyblend SC-ASC 2.00 ______Total Solids 28.00 TOTAL 100.00

PROCEDURE______

1. Dry blend all powder ingredients 2. Blend dry ingredients into skim milk with good agitation. 3. Add cream 4. Blend for at least 10 minutes. 5. Preheat to 160°F. 6. Homogenize with 2000 psig total (500 2nd stage, 1500 1st stage). 7. Pasteurize at 185°F, hold time 30 seconds. 8. Cool to culture temperature 74°F. 9. Add culture organism (Vivolac FSC 848 at 1 gr per gallon) 10. Culture to achieve target pH of 4.5 +/- 0.1. 11. Blend and refrigerate. 12. Validate cold pH within target range of 4.4-4.6.

10/11/11/M_Dairy_sourcream_cultset-asc.doc

REDUCED FAT SOUR CREAM

DAIRYBLEND SC-ASC

INGREDIENTS % BLEND %

Milkfat 12.50 Skim Milk 61.54 Milk Solids Non-Fat 9.00 40% Cream 34.33 Dairyblend SC-ASC 2.25 Non Fat Dry Milk 1.88 Dairyblend SC-ASC 2.25 ______Total Solids 23.75 TOTAL 100.00

PROCEDURE______

1. Dry blend all powder ingredients 2. Blend dry ingredients into skim milk with good agitation. 3. Add cream 4. Blend for at least 10 minutes. 5. Preheat to 160°F. 6. Homogenize with 2000 psig total (500 2nd stage, 1500 1st stage). 7. Pasteurize at 185°F, hold time 30 seconds. 8. Cool to culture temperature 74°F. 9. Add culture organism (Vivolac FSC 848 at 1 gr per gallon) 10. Culture to achieve target pH of 4.5 +/- 0.1. 11. Blend and refrigerate. 12. Validate cold pH within target range of 4.4-4.6.

10/11/11/M_Dairy_sourcream_redfat-asc.doc