|
Category:thickeners, gelling agents, stabalizers and emulsifiers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
| TIC Gums |
| Action Gum 10000 EC
Flavor: characteristic Action Gum 10000 EC is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. Action Gum 10000 EC is a low cost and low usage product, exhibiting stability over a wide pH range, but works best in the pH range of 4.0 and higher. At the low end of the pH range we recommend Action Gum 10000 EC for food service products, while at pH of 4.5 and above it is suitable for products requiring long shelf-life. Although cold water soluble, Action Gum 10000 EC will work equally well in hot processed systems. |
| TIC Gums |
| Action Gum 1144 Powder
Flavor: characteristic Action Gum 1144 Powder is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. |
| TIC Gums |
| Action Gum 5000 EC
Flavor: characteristic Action Gum 5000 EC is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. Action Gum 5000 EC is a low cost and low usage product, exhibiting stability over a wide pH range, but works best in the pH range of 3.5 and higher. At the low end of the pH range we recommend Action Gum 5000 EC for food service products, while at pH of 4.0 and above it is suitable for products requiring long shelf-life. Although cold water soluble, Action Gum 5000 EC will work equally well in hot processed systems. |
| TIC Gums |
| Action Gum 5000 Powder
Flavor: characteristic Action Gum 5000 Powder is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. Action Gum 5000 is a low cost and low usage product, thereby making it ideal for dry powder mixes and institutional products. |
| TIC Gums |
| Action Gum 8200 Powder
Flavor: characteristic Action Gum 8200 Powder is recommended for use as a heat-stable and efficient moisture-binder in bakery products, thus increasing shelf-life. Action Gum 8200 may also be used as an acid-stable thickener and suspending agent in various food and industrial applications. Action Gum 8200 is cold water soluble with rapid hydration characteristics, making it useful in dry mix applications too. |
| TIC Gums |
| Pre-Hydrated® Action Gum 1144 Powder
Flavor: characteristic Pre-Hydrated® Action Gum 1144 is an excellent thickener and suspending aid for a wide range of products; from salad dressings, to gravies, to industrial applications. As a Pre-Hydrated product it is virtually dust-free (for a safer working environment) and lump-free when dispersed which results in greater productivity. |
| TIC Gums |
| Pre-Hydrated® Saladizer® 250 Powder
Flavor: characteristic This is Pre-Hydrated® for ease of dispersion (virtually lump-free) and for less nuisance dust when handled. Sold as replacement for both Xanthan alone and Xanthan/Alginate blends. Widely used for salad dressing, sauces, marinades, gravies, relishes, soups and related applications. |
| TIC Gums |
| Saladizer® 210 Powder
Flavor: characteristic Saladizer® 210 is a stabilizer that was originally designed for salad dressings but is used in a wide range of applications. It imparts a creamy mouthfeel, improves freeze-thaw characteristics, stabilizes emulsions, and provides suspension. Saladizer 210 is stable at a low pH and is capable of withstanding retort conditions and homogenization. |
| TIC Gums |
| Saladizer® 250 Powder
Flavor: characteristic Saladizer® 250 is among our most popular salad dressing emulsifier systems. The gums in this blend have been chosen to take advantage of their synergistic interaction and their ability to generate creamy viscous aqueous systems with emulsifying and stabilizing properties. |
| TIC Gums |
| Saladizer® Dairy Stabilizer
Flavor: characteristic Saladizer® Dairy Stabilizer is a gum system that improves particulate suspension and imparts a creamy texture to dairy-based salad dressings such as bleu cheese varieties. |
| TIC Gums |
| Saladizer® Max Complete
Flavor: characteristic Saladizer® Max Complete is an all-in-one emulsifying and thickening system specially formulated for salad dressing and sauce applications. Using our patented modified gum acacia technology, Saladizer Max Complete provides exceptional emulsification, particulate suspension, and long term stability to your formulation. Typical usage levels for this product can range from 0.25-0.60% depending on the desired finished viscosity. |
| TIC Gums |
| Ticaloid® 1155
Flavor: characteristic Ticaloid® 1155 is an all natural* hydrocolloid system formulated as a low viscosity suspending aid for beverages. In addition to providing suspension, Ticaloid® 1155 also provides smooth mouthfeel and acts as a bodying agent. |
| TIC Gums |
| TICorganic® Saladizer® 100
Flavor: characteristic TICorganic® Saladizer® 100 is a 100% certified organic gum blend designed to stabilize salad dressings, marinades, and sauces. TICorganic Saladizer® 100 imparts a creamy mouthfeel, suspends spices, thickens, and emulsifies the system. It replaces the need for Xanthan gum and/ or PGA in organically labeled products. |
Safety Information:
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | thickeners, gelling agents, stabalizers and emulsifiers |
| Recommendation for salad dressing gums usage levels up to: | | | not for fragrance use.
|
| |
| Recommendation for salad dressing gums flavor usage levels up to: |
| | not for flavor use.
|
Safety References:
References:
Other Information:
| FDA Listing of Food Additive Status: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | action gum 5000 ec | | | action gum 5000 powder | | | action gum 8200 powder | | | graviy gums | | | pre-hydrated action gum 1144 powder | | | ticaloid 1155 |
Articles:
|