| Aromaplant |
| Gum Tragacanth
Odor: bland Use: Gum Tragacanth, our main export product, is produced from several shrubbery plants of the genus Astragalus, which grow in Iran. Astragalus gummifer is considered to be the main Tragacanth yielding species; it is a small branching thorny shrub, which grows to a height of 30-60 cm. |
| BOC Sciences |
| For experimental / research use only. |
| Tragacanth gum
|
| Bristol Botanicals |
| Tragacanth gum Astragalus tragacantha
|
| Charkit Chemical |
| GUM TRAGACANTH POWDER
|
| Glentham Life Sciences |
| Tragacanth
|
| Pangaea Sciences |
| Tragacanth
|
| Penta International |
| TRAGACANTH GUM POWDER
|
| TIC Gums |
| Aragum® T-1998 Powder
Flavor: characteristic ARAGUM® T-1998 Powder was designed for use as an emulsifier, thickener and stabilizer. It is recommended as a complete emulsifying system for preparing beverage, bakery flavor and salad dressing emulsions. Other applications include car waxes and polishes. A very versatile gum system. |
| TIC Gums |
| Pre-Hydrated® Ticaloid® 5415 Powder
Flavor: characteristic Pre-Hydrated® Ticaloid® 5415 Powder has been designed to provide excellent suspension and rheology to a wide range of industrial and food applications. Pre-Hydrated Ticaloid 5415 is typically used at a range of 0.1% to 0.75%. Pre-Hydrated Ticaloid 5415 is cold water soluble and exhibits outstanding dispersion characteristics, typical of all TIC GUMS\' Pre-Hydrated products. |
| TIC Gums |
| TIC Pretested® Freedom Gum X-PGA/LV Powder
Flavor: characteristic Extends PGA in a wide variety of applications. Works in a variety of applications ranging from salad dressings and horchata (rice-based) drinks. |
| TIC Gums |
| Ticaloid® 1004 "T" Powder
Flavor: characteristic Ticaloid® 1004 T was designed to stabilize beverages such as pina colada which contain fruit pulp and fat. In such applications, Ticaloid 1004 T emulsifies the coconut cream and suspends the pineapple pulp. It is stable at low pH. |
| TIC Gums |
| Ticaloid® 1023 T Fine Powder
Flavor: characteristic Ticaloid® 1023 TX is a blend of gums that delivers the strength and flexibility needed for tortillas whether for wraps, soft tacos, or other Mexican food. It can be used in both flour and corn tortillas at 4 to 8 ounces per CWT. of flour/corn. Additional water needs to be incorporated into the formula -- we recommend 5 parts of additional water for every 1 part of gum. Without the added water the tortillas will be too dry. When used correctly, Ticaloid 1023 T Fine adds flexibility and strength. |
| TIC Gums |
| Ticaloid® 210 S Powder
Flavor: characteristic Ticaloid® 210 S Powder is a blend of natural* gums that stabilizes and thickens food systems. It imparts a creamy mouthfeel and improves freeze-thaw characteristics. It is stable at a low pH and is capable of withstanding retort conditions and homogenization. |
| TIC Gums |
| Ticaloid® 310 S Stabilizer
Flavor: characteristic Ticaloid® 310 S Stabilizer is a blend of natural* gums designed to stabilize and thicken salad dressings and beverages. It provides products with a creamy mouth feel and has been widely used as a 1 for 1 replacement for Gum Tragacanth and pectin. It is cold water soluble and capable of withstanding retort conditions and homogenization. |
| TIC Gums |
| Ticaloid® 451 "T" Powder
Flavor: characteristic Ticaloid® 451 T is a specialized blend of hydrocolloids that is recommended particularly for cakes, breads, and similar bakery products to improve texture, mouthfeel and increase volume as well as retain moisture. It also imparts a moderate stable viscosity to liquid systems. |
| TIC Gums |
| Ticaloid® 590 "T" Powder
Flavor: characteristic Ticaloid® 590 T is a gum system specially designed to control water loss in frozen tortillas. It also adds flexibility when thawed. For fresh tortillas, try our Ticaloid Tortilla. |
| TIC Gums |
| Ticaloid® 620
Flavor: characteristic Ticaloid® 620 is a synergistic combination of gums that thickens at low usage levels and provides an elastic gel at higher concentrations. This combination is commonly used for suspension in beverage applications and gel formation in bakery filling applications. In order to receive complete benefit of this synergy, Ticaloid 620 must be heated to at least 165°F. |
| TIC Gums |
| Ticaloid® 760 MB Powder
Flavor: characteristic Ticaloid® 760 MB is a stabilizer blend that has been formulated for cocoa suspension in pasteurized chocolate milk products. Ticaloid 760 MB can also be used in other dairy products, such as variegating syrup, egg nog and buttermilk to provide body and a creamy texture. |
| TIC Gums |
| Ticaloid® 770 MB
Flavor: characteristic Ticaloid® 770 MB provides a small amount of viscosity when used at very low levels while providing excellent cocoa suspension in milk beverages such as chocolate milk. |
| TIC Gums |
| Ticaloid® 911 Powder
Flavor: characteristic Ticaloid® 911 is designed to prevent the weeping of frozen blueberries in muffins and other baked goods. It absorbs the water from the berries and creates a glaze that reduces the tendency of the blue color of the berries to bleed into the baked good. |
| TIC Gums |
| Ticaloid® FOLD N FLEX
Flavor: characteristic Ticaloid® FOLD N FLEX is a blend of gums that delivers economical flexibility and strength needed for tortillas whether for wraps, soft tacos, or other Mexican food. It can be used in both flour and corn tortillas at 4 to 8 ounces per CWT. of flour/corn. Additional water needs to be incorporated into the formula -- we recommend 5 parts of additional water for every 1 part of gum. Without the added water the tortillas will be too dry. When used correctly, Ticaloid® FOLD N FLEX adds flexibility and strength. |
| TIC Gums |
| Ticaloid® Frosting Max
Flavor: characteristic Ticaloid® Frosting Max was formulated to stabilize and provide a smooth, creamy mouthfeel to aerated frosting. This blend should be incorporated into the water portion of the formula with high shear mixing. |
| TIC Gums |
| Ticaloid® GF 313
Flavor: characteristic Ticaloid® GF 313 is a versatile hydrocolloid system that was developed for sweet baked goods, such as muffins and cakes. Ticaloid GF 313 will help you achieve textural attributes lost when switching to gluten-free formulations, such as softness, cohesiveness, and batter viscosity to suspend delicious additions, like blueberries. |
| TIC Gums |
| Ticaloid® GF 345
Flavor: characteristic Ticaloid® GF-345 is a specially developed hydrocolloid system for gluten-free dough-type systems. Ticaloid GF 345 can be used to provide maximum volume while maintaining the softness and cohesiveness in gluten-free bread. |
| TIC Gums |
| Ticaloid® GF 377
Flavor: characteristic Ticaloid® GF 377 is designed for gluten-free bread applications. In particular, this blend is effective in producing an even and consistent crust, which can be an issue with gluten-free breads. |
| TIC Gums |
| Ticaloid® GR 5420
Flavor: characteristic Ticaloid® GR 5420 is a cost effective stabilizer designed to replace 100% of the guar gum commonly used in bakery mixes, bagels, breads, cakes, muffins, and similar foods Over the course of the product shelf life, key attributes like moisture retention and crumb structure remain. Ticaloid GR 5420 also provides equivalent batter viscosity and dough texture. |
| TIC Gums |
| Ticaloid® Icing Max
Flavor: characteristic Ticaloid® Icing Max is a unique blend of hydrocolloids that provides emulsification, aeration, and water binding properties to icing. Ticaloid Icing Max also is effective in preventing sugar blooms in various icings and glazes such as cream cheese icing, German chocolate icing and ganache glaze. This blend is emulsified with our patented modified gum acacia. |
| TIC Gums |
| Ticaloid® LITE Powder
Flavor: characteristic Developed & extensively tested for High Fiber Breads (Study from AIB available) Used at 1% (based on Flour) to 2% depending on the level of Gluten. Also being used in Bagels |
| TIC Gums |
| Ticaloid® PRO 148 OG
Flavor: characteristic Ticaloid® PRO 148 OG stabilizes and suspends UHT protein beverages. Recommended usage level is 0.06-0.10% in finished beverage. |
| TIC Gums |
| Ticaloid® PRO 181 AG
Flavor: characteristic Ticaloid® PRO 181 AG provides both suspension and emulsification for non-dairy milk beverages at a usage level between 0.2 and 0.3%. |
| TIC Gums |
| Ticaloid® Pro 410
Flavor: characteristic Ticaloid® Pro 410 was developed to stabilize UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro 410 ranges from 0.4% - 0.8% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro 410 requires homogenization at 2500 psi or greater for full activation. Ticaloid® Pro 410 stabilizes low protein beverages and imparts an indulgent texture. |
| TIC Gums |
| Ticaloid® Pro 432
Flavor: characteristic Ticaloid® Pro 432 was developed to stabilize UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro 432 ranges from 0.3% - 0.6% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro 432 requires homogenization (2500 psi or greater) and heating to 180°F for full activation. Ticaloid® Pro 432 stabilizes high and low protein beverages with minimal viscosity increases. |
| TIC Gums |
| Ticaloid® Pro 571 SET
Flavor: characteristic Ticaloid® Pro 571 SET stabilizes and lends mouthfeel to protein beverages. Tica PRO 571 SET provides suspension, emulsification, and mouthcoating in one system without significantly increasing viscosity. Typical usage level is 0.40-0.80% in finished beverage. |
| TIC Gums |
| Ticaloid® PRO D159 OG
Flavor: characteristic Ticaloid® PRO D159 OG for organic blend that is designed to provide texture and stability to UHT dairy protein beverages. Recommended usage level is 0.05-0.07% |
| TIC Gums |
| Ticaloid® Pro HC 910
Flavor: characteristic Ticaloid® Pro HC 910 stabilizes UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro HC 910 ranges from 0.25% - 0.50% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro HC 910 requires homogenization at 2500 psi or greater for full activation. Ticaloid Pro HC 910 stabilizes protein beverages and imparts an indulgent texture at 40% lower usage level compared to typical colloidal MCC products. |
| TIC Gums |
| Ticaloid® Pro HC 932
Flavor: characteristic Ticaloid® Pro HC 932 was developed to stabilize UHT dairy-based protein beverages. Recommended usage level for Ticaloid Pro HC 932 ranges from 0.1% - 0.4% depending on the suspension requirements of the beverage and the amount of protein per serving. Ticaloid Pro HC 932 requires homogenization (2500 psi or greater) and heating to 180°F for full activation. Ticaloid® Pro HC 932 stabilizes high and low protein beverages with minimal viscosity increases and typically 40% more effective then traditional MCC/CMC/Carrageenan products. |
| TIC Gums |
| Ticaloid® Saucier
Flavor: characteristic Ticaloid® Saucier has been specifically designed to stabilize and enhance a variety of sauce-type applications. Ticaloid Saucier provides excellent emulsification, thickening, and suspension characteristics while also adding cling. |
| TIC Gums |
| Ticaloid® ULTRASMOOTH CL
Flavor: characteristic Ticaloid® Ultrasmooth CL suspends and stabilizes protein shakes and meal replacers while also improving mouth coating with label friendly ingredients. |
| TIC Gums |
| Ticaloid® ULTRASMOOTH EC
Flavor: characteristic Ticaloid® Ultrasmooth EC economically provides suspension and thickening to RTD and instant dry nutritional beverages while adding mouthfeel. |
| TIC Gums |
| Ticaloid® Ultrasmooth NGMO Original
|
| TIC Gums |
| Ticaloid® Ultrasmooth NGMO
Flavor: characteristic Ticaloid® Ultrasmooth NGMO provides suspension and thickening to RTD and instant dry nutritional beverages while adding mouthfeel. Uses NGMO materials as defined in our GMO Statement. |
| TIC Gums |
| Ticaloid® ULTRASMOOTH Powder
Flavor: characteristic Ticaloid Ultrasmooth suspends and stabilizes protein shakes and meal replacers while also improving mouth coating. Visit http://www.ticgums.com/stabilizer-solutions-shakes |
| TIC Gums |
| Tragacanth Gum
Flavor: characteristic Pre-Hydrated® Ticaloid® 210 \"S\" Powder is a blend of natural* gums that stabilize and thicken. Originally designed to replace gum tragacanth for salad dressing applications, it can also be selected for a much wider range of applications. Pre-Hydrated Ticaloid 210 S imparts a creamy mouthfeel, improves freeze-thaw characteristics, stabilizes emulsions, and provides suspension. Pre-Hydrated Ticaloid 210 S is stable at a low pH and is capable of withstanding retort conditions and homogenization. As an agglomerated product, Pre-Hydrated Ticaloid 210 S disperses without lumping under most conditions and hydrates more rapidly than powders because it doesn\'t form lumps typically associated with gums. |
| TIC Gums |
| Tragacanth Gum
Flavor: characteristic Used for Frozen Pops (see STAB 64 & W.I. & 101-A series). Used at .2% to .4% |
