June, 2019 – TIC Gums Studies The Impact of Hydrocolloids on Texture and Suspension

In a recent whitepaper, TIC Gums studied leveraging the benefits of their hydrocolloid system, Ticaloid Ultrasmooth CL® to enhance texture and suspension in instant protein beverage applications. Testing showed that the addition of hydrocolloids impacted the textural attributes evaluated. The report stated, “The samples that contain hydrocolloids (xanthan gum and Ticaloid Ultrasmooth CL) displayed a substantial increase in viscosity, slipperiness, and mouth clearing compared to the control.”

The study also found that the addition of Ticaloid Ultrasmooth CL® :

  • Masked the awareness of particulates in a way xanthan alone was not, avoiding an undesirable, gritty mouthfeel.
  • Dispersed in liquid more easily than the alternative samples, and featured the highest hydration rate.  This ensures the beverage hydrates quickly and remains at a consistent viscosity so it can be consumed immediately or over a longer period of time.

Download the full TIC Gums whitepaper here.