Add-Here™ 3200 From TIC Gums:

LAS VEGAS, June 26, 2012 /PRNewswire-iReach/ -- TIC Gums is introducing a new line of products which will help reduce or eliminate the use of sugar for binding, film forming, stability, bonding and cling in granola, cereal or energy bars. Add-Here™ 3200 is a hydrocolloid system expressly formulated to effectively bind particulates commonly found in granola, cereal, and energy bars while significantly reducing the amount of sugar, honey and/or high fructose corn syrup in the formula.  This new line of products was introduced by TIC Gums at the IFT, 2012 in Las Vegas, Nevada.

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Granola bars made with Add-Here 3200 demonstrate how the texture and appeal of a fully sugared product can be very closely mimicked, or even improved upon, with hydrocolloids. This is extremely important as so much of the pleasure of eating is associated with the proper texture. "We see the addition of the Add-Here line as a very important step for us and the start of the next evolution of the Texture Revolution™ which we introduced at the last IFT in 2011," said Greg Andon , president of TIC Gums. "We successfully used the common language of the Texture Lexicon and the texture attribution and mapping process to plot the qualities of the fully sugared bars we wanted to imitate with gums, and we were successful." Because of this achievement, consumers will be able to reduce sugar in their diets without giving up texture.

Just Replacing Sugar Is Not Enough

Replacing sweetness can be accomplished with high intensity sweeteners like aspartame or stevia. What is not easy to replace is the texture, stability, gloss, stickiness and film forming attributes sugar provides that is used to shape and hold bars together. Add-Here is a proprietary line of hydrocolloids that replaces the texture and bonding qualities needed but with significantly less sugar. Add-Here delivers other functional benefits as well.

Soluble & Spray-Able

The Add-Here line of products are easily dispersible and readily soluble with viscosity low enough to be spray-able. It will also reduce drying time by as much as 20%.

Does Reduced Sugar Always Mean Reduced Taste?

Knowing the textural benefits that accompany sugar is important, as the value  of it extends beyond mere sweetness. 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. 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. Reduced sugar content in breakfast bars and similar food products can potentially result in the loss of taste and textural appeal when compared to that of fully sweetened products. Identifying hydrocolloids that can substitute the texture lost when sugar is removed is possible.

About TIC Gums

TIC Gums is a global leader in advanced texture and stabilization solutions for the food industry. Food and beverage companies rely on TIC Gums to improve the texture, stability, consistency, nutritional profile, and shelf appeal of their products. Legendary customer service, high quality standards, and the unrivaled knowledge of our Gum Gurus® has made TIC Gums the industry leader for more than 100 years.

Media Contact:

Harold Nicoll , TIC Gums, 443 895 0629, hnicoll@ticgums.com

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SOURCE TIC Gums