Ingredion unveils new gum-based texturizers to strengthen portfolio

USA – Ingredion has unveiled new single hydrocolloids which include gum acacia, cellulose gum and tara gum to meet customer expectations and consumer need for differentiated texture and mouthfeel in food applications.

According to Ingredion, the new gum-based range has greater ingredient functionality, including texture stability, emulsification and protein protection.

They add to the company’s portfolio of gums which functions to enhance mouthfeel, build viscosity, texture and increase stability.

With the new products, the company said it is targeting customers across Europe, the Middle East and Africa (EMEA).

Apart from improving texture, performance and shelf life attributes, the product solutions can help to optimize costs without sacrificing eating quality and visual appeal.

“Whether they are developing a new tuna mayonnaise sandwich or fortified sparkling water or reformulating a blueberry muffin to be gluten-free, manufacturers need solutions that can help them deliver a delicious flavor and mouthfeel that the consumer will want to buy again and again,” said Charlotte Commarmond, Senior Director, Marketing and Innovation, Ingredion EMEA.

“But when it comes to removing essential ingredients such as sugar or fat, maintaining the flavor alone isn’t enough.

Consumers want a satisfying eating or drinking experience which engages all the senses.

Combining our global reformulation expertise with a diverse range of highly functional gums and starches, we can help food producers meet the needs of the health conscious, convenience shopper.”

Reducing sugar

Another important function the company said the ingredients play is reducing sugar in food and beverages, supporting the recent regulations to cut excess sugar through tax.

Innova Market Insights data show clear trends in sugar claims such as sugar-free, low-sugar and no added sugar have occurred over the last ten years.

The same data show that products with both a sugar claim and those containing a hydrocolloid have been growing at 10.2% during this period and from 2013 to 2017, “low-sugar” was the fastest growing claim in the soft drinks’ category, with an average annual growth of +16.7%.

Ingredion’s range include pre-hydrated gum Arabic Spray dry powder, TIC Gum Arabic FT Powder, Ticalose CMC 400 Granular Powder, and TIC Tara Gum 100.

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