Ingredient solutions targeting texture enhancement to be shown at Expo East 2019

TIC Gums, an Ingredion company, will introduce ingredient solutions for keto ice cream at Expo East 2019, at booth 1807.

A provider of advanced texture and stabilisation solutions for the food industry, TIC Gums aims to improve the texture, stability, consistency, nutritional profile and shelf appeal of products.

When formulating a keto-friendly plant-based frozen dessert, developers must address a number of common challenges, including high-fat emulsification as well as texture and mouthfeel optimisation due to decreased sugar solid content and lack of dairy.

Dairyblend Natural IC 21 is an optimised hydrocolloid blend that provides an all-in-one solution for these challenges. Dairyblend Natural IC 21 provides frozen dessert manufacturers with a label-friendly emulsification, stabilisation and texturisation system in one product. Dairyblend Natural IC 21 will be featured in a keto caramel frozen dessert available for sampling at Expo East.

Expo East takes place September 12-14 in Baltimore, Maryland, US.

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