TIC Gums has introduced a new stabiliser system for icing and glaze applications as an alternative to agar.
Ticaloid DG671 “is designed to perform in a similar way to agar at a lower usage level, providing cost-in-use savings and an answer to a shifting agar market”, according to its manfuacturer.
TIC Gums added that agar’s effectiveness at controlling water migration, aiding icing retention and creating a finished product that is easy to apply had made it the preferred stabiliser choice of food manufacturers – but market fluctuations and limited availability had pushed prices upwards and necessitated the development of an alternative.
Mat O’Connor, director of global sourcing and procurement at TIC Gums, said: “Agar’s primary country of harvest, Morocco, has imposed strict harvest volume limits and even more stringent exporting limitations for the harvested product. These restrictions, paired with adverse weather conditions, have led to a volatile supply lacking stability in price and availability.”
Click here to download TIC Gums’ white paper on texture and stability solutions for ready-to-drink beverages.
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