White Marsh, MD (PRWEB) July 12, 2013 -- TIC Gums will showcase its unique hydrocolloid systems, Saladizer® Max, at booth #3124 during Institute of Food Technology Annual Meeting and Food Expo in Chicago, Ill., July 14-16, 2013.
TIC Gums continues to provide product solutions for dressings, sauces and dips with the Saladizer® series of hydrocolloid systems. Included in this line is Saladizer® Max, a patented technology developed to emulsify and improve texture in full fat, reduced fat, and fat free dressings, sauces and dips.
As part of a line of Saladizer® hydrocolloid systems, Saladizer® Max features TIC Gums’ PreHydrated® agglomeration process to create a hydrocolloid system that easily disperses and rapidly hydrates. Saladizer® Max can be used alone or in combination with Saladizer® FB-50, when additional viscosity and body is needed.
Guests and attendees can see demonstrations of the Saladizer® series texture and stability -properties in a spicy honey mustard dip by TIC Gums’ food scientists at the IFT13.
Guests can also learn more about the emergence of texture as a key market differentiator during the short course “Formulating Texture with Gums,” led by TIC Gums’ food scientist Dan Grazaitis at 12:45 p.m. July 13.
Erica E. Elliott, TIC Gums, http://www.ticgums.com, (410) 273-7300 3467, [email protected]
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