Company: TIC Gums
Ingredient Snapshot: TIC Gums will introduce a hydrocolloid solution that address clean label demands, flavor and nutritional expectations and FSMA compliance regulation concerns at SupplySide West 2017.
Food developers often use guar gum to prevent ice crystal formation in frozen treats, to thicken and add mouthfeel in sauces and dressings or to prevent runny instant oatmeal. Unfortunately for formulators, standard guar gum has a grassy, earthy smell and a beany, green flavor that can interfere with the sensory characteristics of foods with more delicate flavors. TIC Gums developed GuarNT USA Flavor Free 5000 to enable formulators to use guar gum in more of their applications without concerns over flavor masking.
With its clean flavor profile, GuarNT USA Flavor Free 5000 can be used in a myriad of applications at usage levels that were not previously possible. Of samples containing GuarNT USA Flavor Free 5000, sensory panelists discovered that butter shortbread cookies displayed a more prevalent and distinguishable butter flavor.