At IFT Food Expo• Visit the Gum Guru Bar at booth 4641

Any Other Time• Chat online with a Gum Guru at www.ticgums.com/chat• Call our technical service hotline at (800) 899-3953 or +1 (410) 273-7300

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Have a Texture or Stability Question?Ask the Gum Gurus!®

Our Gum Gurus will be participating in these symposia and presentations:Sunday, June 227:15 AM-8:15 AM, Room 292 (Morial Convention Center)006. Carbohydrate Polymers, Texture, and Food Acceptability, Product Development, & Ingredient Innovations• 7:20-7:35 AM Rheology and Texturizing Properties of Gum Polysaccharides

1:30 PM-3:00 PM, Room 393 (Morial Convention Center)1:30 PM-3:00 PM, Room 393 (Morial Convention Center)039. Gluten-Free Bread: Understanding the Science and the Challenges Behind the Replacement of Gluten and Flour, Symposium, Product Development, & Ingredient Innovations• 2:15-2:35 PM Comparison of Functionality of Non-Gluten Proteins in Gluten-Free Dough and Bread • 2:35-2:55 PM A Study of Commonly-Used Gum Systems in Gluten-Free Bread

Solutions for consumer trends• Flavor & nutritional oil emulsions• Instant protein beverages• Ready-to-drink protein beverages

Beverage Stability & Texture

FASTir Xanthan EC & Pre-Hydrated Ticaxan Rapid-3• Increase production efficiency• Add capacity• Reduce dusting

AgglomeratedXanthan

Improve key texture attributes• Cohesiveness• Firmness• Uniformity of shape & height

Gluten-freeBaked Goods

Visit Booth 4641

Texture + Stability SOLUTIONS

• Gluten-free Bakery• Agglomerated Xanthan• Beverage Stability & Texture

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