White Marsh, MD (PRWEB) July 28, 2012
The popular You Tube series, “Does This Have Gum In It” continues this month with a description of how gums and gum systems contribute to the enjoyment of ice cream and other frozen dessert novelties. “Does This Have Gum In It” is produced by TIC Gums. The program is hosted by Harold Nicoll and Maureen Akins, both of TIC Gums. To view this month’s installment, go to:
Gums and Ice Cream
Hydrocolloids (gums) positively affect the texture and stability of ice cream, managing the presence of ice crystals among other things. “The best ice cream has both a high fat content and the presence of hydrocolloids,” explains TIC Gums food scientist, Maureen Akins. “The water in ice cream can migrate outside of the matrix that forms ice cream which includes sugars, proteins, fat and water. Hydrocolloids manage the water and keep it from coalescing and forming large ice crystals, which take away from the perceived quality of these frozen desserts.”
The types and amounts of hydrocolloids used in any given ice cream product will depend on the ingredients in the ice cream mix. But regardless, the perceived quality of any blend or variety of ice cream will depend on the presence of visible ice crystals. And hydrocolloid blends are very good at managing the interaction between water and other ingredients.
Fun Facts About Ice Cream!
According to the International Dairy Foods Association web site:
About TIC Gums
TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years.