Moisture retention and flexibility in tortillas and flatbreads can be achieved without guar gum, says TIC Gums.

TIC Gums has introduced Add-Here 3200, a hydrocolloid system designed to reduce the amount of sugar, honey and/or high-fructose corn syrup in the form

Ticaloid GR 5420 is a 100% replacement for guar gum in bakery mixes including those for tortillas and flatbreads. With no guar gum in the hydrocolloid

TIC Gums has launched Ticaloid GR 5420 and Ticaloid Tortilla, two new products for the tortilla and flatbread manufacturing industry.

TIC Gums will introduce its Add-Here CSA, binder and film former for baked goods to Asian bakery and snack food industries at the Food Ingredients Chi

TICAmulsion, from TIC Gums, is now an approved additive for flavor-oil emulsions and other food products in the European market.

FASTir Xanthan DisperseAlong with Ogawa & Company, Ltd., TIC Gums will demonstrate FASTir Xanthan EC to food and beverage manufacturers at the 18t

TIC Gums will showcase its unique hydrocolloid systems, Saladizer Max, at booth #3124 during Institute of Food Technology Annual Meeting and Food Expo

TIC Gums offers its TicaPAN® Quick Crunch to confectioners, with up to 10% fewer shell layers needed, the product saves time and money in panned confe

TIC Gums will showcase its hydrocolloids systems, Saladizer® Max, at the IFT 2013 Expo in Chicago.