September 27, 2011
WHITE MARSH, MdTIC Gums Dairyblend SC-ASC was honored with the Ingredients/Flavorings/Seasonings/Additives Innovation Award at the recent International Dairy Show held in Atlanta. According to the company, Dairyblend SC-ASC is a 100% hydrocolloid blend that combines natural emulsifiers with traditional thickeners and gelling agents to convey high quality, stable sour cream products.
According to the International Dairy Foods Association, the winning entry exemplified substantial achievement in price, or performance, significant advancement in a technology or its application or innovative design."
The power and versatility of Dairyblend SC-ASC is that it can be used for acid set, cultured standard and reduced fat sour cream, without the use of mono-diglyceride emulsifiers," said Donna Klockerman, PhD., Dairy Food Scientist for TIC Gums. This range of applications will make it more useful to sour cream makers." The company says engineering texture and stability into products like sour cream early in the development process is important in the food industry. It is extremely difficult to add texture back into a formula late in the process.
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