The ingredients, introduced at IFT in Las Vegas last week, include Add-Here 3200, a hydrocolloid system for binding reduced-sugar granola, cereal and energy bars, without sacrificing the texture associated with full-calorie sweeteners.
“Traditionally sugar, honey or high fructose corn syrup are used for tying together ingredients like oats, shredded coconut, seeds, nuts, and dried fruit into the breakfast food bars,” the company said. “Consumers are looking for convenient snacks or meal replacements and ways to reduce sugar content in their diets. Food companies are interested in finding methods to fulfill that desire.”
In the same product line, TIC Gums also introduced Add-Here CSA, to allow sugar-free binding or fixing of ingredients, such as poppy seeds on the top of a bagel, or salt and spices on crackers and snacks. The ingredient is a cold water soluble proprietary gum blend, designed to fix inclusions without the use of sugar, honey, egg wash, or high fructose corn syrup.
“Add-Here CSA makes reduced sugar bakery and snack foods possible and shows how gums and gum systems can mimic or even replace the stabilization and film forming properties of fully sugared products,” the company said.
TIC Gums also introduced two new additions to its Ticaloid range at IFT. Ticaloid SF-1 has been designed to improve the texture and stability of sugar syrups for beverages when artificial sweeteners are substituted, and Ticaloid OC 1, to improve the stability of full-sugar syrups in beverages.
Applications manager at TIC Gums Maureen Akins told FoodNavigator-USA that improving the texture of sugar-free and low-sugar foods and beverages brings “a bigger opportunity for consumer acceptance.”