TIC introduces guar gum replacement for bakery products

TIC Gums, a provider of food texture and stabilisation solutions, has introduced a blend of gums to completely replace guar gum in bakery products such as cakes, bread, bagels and muffins.

According to the company, this Ticaloid GR 5420 gum is a new texture and stabilisation formula that can deliver the same texture benefits that guar gum offers.

In a study conducted by the company, the new blend was compared with products that contained no gums and guar gum only.

The study results showed that Ticaloid GR 5420 performed similarly to the guar gum in all products and better with the products that contained no gums.

In addition to offering a cost-effective alternative to guar gum in bakery applications, Ticaloid GR 5420 can offer key attributes such as moisture retention, crumb structure, equivalent batter viscosity and dough texture, the company said.

Guar gum, which is high in soluble fibre, is traditionally used in bakery products for moisture retention that contributes to the weight and texture.

The new technology was designed at the TIC Gums’ Texture Innovation Center in White Marsh, Maryland, US, and then tested on white bread, plain muffins, yellow cake and bagels.