Gums and hydrocolloids are a diverse collection of polysaccharides that create gel-like formations when in contact with moisture. They are extremely versatile, improving texture, mouthfeel, and physical appearance in foods and beverages. Gums can be used to increase viscosity levels or benefit flow. They are especially prized for increasing stability in an ingredient matrix.

Locust bean gum prices have reached historical highs and continue to climb. It’s difficult to replace in many applications, but ISC Gums offers alternative hydrocolloid blends with competitive pricing. 

The "clean label" trend is increasing the reliance on natural gums and fibers for stability, functional properties, quality, and safety.

​​​​​​​ISC Gums is a leading manufacturer of gum acacia, supplier of hydrocolloids and developer of name brand Fusion Gums stabilizing and texturizing systems. 

Hydrocolloids belong to a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and/or gels when combined with water.

The redesigned CP Kelco website provides updated content about the company’s products and applications, as well as information on the company’s global heritage and focus on sustainability.

TIC Gums developed Simplistica ingredient systems to simplify the formulating process, allowing for easier and faster product development. Simplistica ingredient systems cut down on formulating time and R&D troubleshooting by combining necessary ingredients at optimal proportions. Formulating with Simplistica ingredient systems also allows food and beverage developers to easily align their label with claims such as organic, vegan, non-GMO and more.

TIC Gums introduces Dairyblend YG OG 6, an organic, non-GMO hydrocolloid system for use in indulgent yogurt applications.

TIC Gums has released an Agglomerated Gums episode in its “The Basics of Food Gums” video series. This episode explores the benefits of using agglomerated gums and the impact they have on the manufacturing process.

TIC Gums used the 2016 Institute of Food Technologists Annual Meeting & Food Expo to debut new clean label texture and stability solutions for use in dairy alternative beverages, gummy applications and ice cream formulations.