For food manufacturers concerned about ingredient costs pushed to
the max, TIC Gums has introduced a next-generation emulsifier, TIC
Pretested Saladizer Max, that can replace more expensive propylene
glycol alginate (PGA) in a variety of applications.
Developed over the course of the last few years and extensively
tested in a two-year shelf life study, the new Saladizer Max reflects
continual improvements in gum technology combined with a trend toward
tailored, economical solutions to food and beverage companies’
ingredient and process needs. Saladizer Max uses TIC Gums’ patented
modified gum acacia technology to create regular and low-fat dressings
and marinades that are both consistent and top quality.
According to TIC Gums lead food scientist Maureen Akins, TIC Gums’
latest emulsifier is a drop-in replacement for PGA in many salad
dressings without any discernable difference in mouthfeel.
