When it comes to soup, everyone's taste is unique. While some might prefer it piping hot, others like the cold, chilled version. Regardless of temperature, both expect the texture to be smooth and creamy. That being said, TIC Gums' new TIC Pretested Ticaloid LC-SR1 can thicken both cold and hot applications.
Formulated to replace starch, Ticaloid LC-SR1 offers the same thickening capability at a cost savings to manufacturers and a cleaner taste profile. "Ticaloid LC-SR1 can be used at just 1/5 the level of starch for comparable rheology and viscosity," explains Dr. Mar Nieto, technical service advisor at TIC Gums.
In addition to allowing for creamier soups, TIC Gums' Ticaloid LC-SR1 can also be used for other formulations. "Beyond soups, Ticaloid LC-SR1 is an effective starch replacer in both hot or cold sauces, gravies or dips," states Nieto.
Technically speaking, the typical usage rate for Ticaloid LC-SR1 depends on target viscosity, but typically 1/5 of the starch, or between 0.15-0.70% in various applications.
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