#1 Preferred Supplier of Hydrocolloidsin the U.S. for 9 years
Although the first recipe for soup waspublished over 250 years ago, soup’sversatility, ease of preparation andcountless flavor variations have helpedsecure its prominent place in our moderndining experience. Whether prepared as a hot meal for lunch or served cold asthe first course at an upscale restaurant, it takes the right, key ingredients totransform the consistency, texture and
Souping Up Soupnutritional value profile from just so-so to outstanding.
TIC Gums has specially designed twoinnovative products, Caragum® 200and Nutriloid® 7000, to help foodprocessors do just that.
Caragum 200 was created to replacestarch and roux in soups, but alsoworks well in sauces and gravies.Helping to provide a creamy mouthfeel,
Caragum 200 provides freeze/thawstability without masking delicateflavors. This gum system is alsoavailable 100% organic.
Once a creamy texture is achieved,Nutriloid 7000 can be added to helpincrease the soluble dietary fiber. Unlike other ingredients, Nutriloid 7000 will not increase the viscosity of the finished product.
To talk with a TIC Gums Gum Guru about theseproducts, ask about your specific formulationchallenges, or to request samples, please call theTechnical Service Hotline at (800) 899-3953.
Blending Ratio—dry to wet ingredientsDry mix 12%*Water 88%
100%pH—4.0 (when fully hydrated)
Procedure1. Mix all dry ingredients together. To hydrate, mix dry into
wet while at tap water temperature.
2. Heat to180°F with water and powder, heatmilk to 160°F and stir into soup. Adjust with water for desired consistency.
This soup meets
the requirements to
be labeled as an excellent
source of Soluble
Dietary Fiber.
* Use 13% milk & 75% water to hydrate to add even more rich mouthfeel.
1 Quest Int. Cul. Advantage, IPL2 DSM
TIC Gums has truly risen to the occasionwith an innovative new gum blenddesigned for bread. Based on customerinterest and general market trends, the R&D team at TIC Gums recentlydeveloped Ticaloid® LC-SR6 to boost the soluble dietary fiber content of bread products.
Ticaloid LC-SR6 combines the rightgrades of individual gums that imparttheir own important characteristics andwork together to allow for high loadinglevel of soluble fiber. “This gum systemwas tested for its gluten compatibility and water absorption and was used inthe bread with success,” explains
Dr. Mar Nieto, Senior PrincipalScientist, adding that 20 percentof the flour was replaced with thegum blend.
Breads made with this new gumblend have a markedly higher contentof soluble dietary fiber. Based on a recentmarketplace evaluation, most commercialbreads contain little to no soluble dietaryfiber. Ticaloid LC-SR6 provides more thanthree grams of soluble fiber and threegrams of insoluble fiber per 50 gramserving. In addition, according to Nieto,usage levels can be lowered without anyprocessing constraints.
High fiber bread formulated with Ticaloid LC-SR6 was the topic of a poster presentation Dr. Nieto gave at the World Grains Summit in September 2006.
To talk with a TIC Gums Gum Guruabout these products, ask aboutyour specific formulationchallenges, or to request samples,please call the Technical ServiceHotline at (800) 899-3953.
Dough:1. Give the mixed dough approximately 1 hour floor time to
rise to doubleits volume.
2. Scale into 2 lb. portions,round andcover forsecondfermentationfor 45minutes.
3. Shape intoloaves andallow to proofat 110°F untildouble in sizeor 1 inch overthe top.
4. Cut strip intodough andbrush with egg wash.
5. Place in apre-heated425°F ovenfor 35 to 40minutes untilfully baked.
Note: This formulais not based onbakers percentagesbut total use of yield.
TIC Gums, Inc. • 4609 Richlynn Drive Belcamp, MD 21017
Scale-up1. Measure the water at 80°F and place into a room temperature bowl. 2. Add yeast, sugar, salt, vital wheat gluten, NFDM, malt flavor, and shortening.3. Mix well to incorporate all ingredients.4. Add 1/3 of the gum and flour mix/preservatives and allow to sit for 6 to 8
minutes to pre-ferment.5. After the flour water mixture begins to bubble, add the remaining flour
mixture to the water yeast mixture in the bowl and mix on medium/lowspeed for approximately 4 to 6 minutes until a dough is formed and is fullydeveloped. Dough Temperature 85 to 90°F.
