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Dessert Glaze Texture Profile

Attributes Full Sugar1

Ticaloid® Syrup SF1

Sugar-Free1

Ticaloid® Syrup SF1

Mechanical Yield Stress Medium High

Visual String High Low

Visual Elasticity Medium High

Oral Cohesiveness High High

Oral Thickness High High

Oral Mouth Coating Medium Medium

Oral Mouth Clearing Low Medium

Sugar-Free Dessert GlazeWhen formulating reduced and no sugar products, special attention must be paid to texture and stability. The development of new products and the reformulation of existing ones both offer many areas for improvement. One way to differentiate and meet rising consumer demand is to reduce the sugar content in products like granola bars, dessert glazes, and beverage syrups.

What could be better than a delicious, sweet topping for a cake? As consumers are becoming more health conscious, finding a way to have their cake and topping too is on the minds of many dessert lovers. As calories are decreased, the textural components of the glaze clearly become an important factor to consider during product reformulation.

Ticaloid® Syrup SF1 will help contribute necessary attributes such as oral thickness and mouth coating while also providing stability for particulates like fruit pieces or zest.

Texture Stability

Manufactured by:

1 In addition to textural attributes, Ticaloid® Syrup SF1 provides both stability and particulate suspension.

Ingredients: high fructose corn syrup, water, corn syrup, black tea, granulated orange zest, salt, molasses, inulin, cellulose gum, citric acid, xanthan, caramel color, sodium hexametaphosphate, sodium benzoate, potassium sorbate, konjac.

Full Sugar Dessert Glaze

Ingredients: water, black tea, maltitol, maltodextrin, orange zest, inulin, cellulose gum, molasses, salt, xanthan, caramel color, citric acid, sodium hexametaphosphate, sodium benzoate, potassium sorbate, sucralose, acesulfame potassium, konjac.

Sugar-Free Dessert Glaze

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Texture Innovation Center10552 Philadelphia RoadWhite Marsh, MD 21162(800) 899-3953

Sugar-Free Dessert Glaze

Manufactured in a facility that also produces products containing dairy, peanuts, tree nuts, eggs, soy, and wheat.

THE INFORMATION AND SUGGESTIONS PRESENTED HERE ARE THE RESULT OF WORK AND OBSERVATIONS CARRIED OUT IN OUR LABORATORIES AND WE BELIEVE THEM TO BE ACCURATE. WE MAKE THIS INFORMATION AVAILABLE TO OUR CUSTOMERS ONLY TO HELP THE USER DETERMINE THE SUITABILITY OF THIS MATERIAL IN THEIR OWN PROCESS OR FORMULATION. THE SAMPLES AND INFORMATION WE FURNISH ARE GIVEN WITHOUT WARRANTIES, EXPRESSED OR IMPLIED. FURTHERMORE, IT IS OUR UNDERSTANDING THAT THE CUSTOMER HIMSELF WILL DETERMINE THE USEFULNESS OF OUR INGREDIENTS AND SUGGESTIONS IN HIS OWN PRODUCT OR PROCESS, AND WE ASSUME NO LIABILITY OR RESPONSIBILITY FOR THE RESULT OF HIS DETERMINATION. THE SUGGESTIONS OFFERED HERE ARE NOT TO INFRINGE ON EXISTING PATENTS. FOR FURTHER INFORMATION CALL (800) 899-3953.

BAKERY GLAZE MANDARIN ORANGE

TICALOID® SYRUP SF1 INGREDIENTS % High Fructose Corn Syrup 55 DE 38.80 Corn Syrup 36/43 DE 21.38 Water 15.69 Corn Syrup 42 DE 11.33 Black Tea 10.82 Candied Orange Zest, granulated 1.28 Salt 0.24 Ticaloid Syrup SF1 0.19 Molasses 0.17 Citric Acid 0.05 Caramel Color 0.02 Sodium Hexametaphosphate 0.01 Sodium Benzoate 0.01 Potassium Sorbate 0.01 _______________ Total 100.00 PROCEDURE______________________________________________________________ 1. Add preservatives to the water and tea under agitation. 2. Continue mixing, add gum. 3. Allow to hydrate for 10 minutes under constant agitation. 4. Add the corn syrups and zest. 5. Warm material to 180°F. 6. Cool material, when less than 100°F, add remaining ingredients. 6/24/12/M_Bakery_GlazeMandarinOrange_fullsugar.doc

THE INFORMATION AND SUGGESTIONS PRESENTED HERE ARE THE RESULT OF WORK AND OBSERVATIONS CARRIED OUT IN OUR LABORATORIES AND WE BELIEVE THEM TO BE ACCURATE. WE MAKE THIS INFORMATION AVAILABLE TO OUR CUSTOMERS ONLY TO HELP THE USER DETERMINE THE SUITABILITY OF THIS MATERIAL IN THEIR OWN PROCESS OR FORMULATION. THE SAMPLES AND INFORMATION WE FURNISH ARE GIVEN WITHOUT WARRANTIES, EXPRESSED OR IMPLIED. FURTHERMORE, IT IS OUR UNDERSTANDING THAT THE CUSTOMER HIMSELF WILL DETERMINE THE USEFULNESS OF OUR INGREDIENTS AND SUGGESTIONS IN HIS OWN PRODUCT OR PROCESS, AND WE ASSUME NO LIABILITY OR RESPONSIBILITY FOR THE RESULT OF HIS DETERMINATION. THE SUGGESTIONS OFFERED HERE ARE NOT TO INFRINGE ON EXISTING PATENTS. FOR FURTHER INFORMATION CALL (800) 899-3953.

BAKERY GLAZE SUGAR-FREE MANDARIN ORANGE

TICALOID® SYRUP SF1 INGREDIENTS % Water 44.72 Black Tea 30.93 Maltitol 11.35 Maltodextrin 9.46 Ticaloid Syrup SF1 1.33 Orange Zest, granulated 1.29 Molasses 0.39 Salt 0.28 Caramel Color 0.04 Citric Acid 0.04 Sodium Hexametaphosphate 0.04 Sodium Benzoate 0.04 Potassium Sorbate 0.04 Sucralose 0.03 Acesulfame Potassium 0.02 _______________ Total 100.00 PROCEDURE______________________________________________________________ 1. Add preservatives to the water and tea under agitation. 2. Continue mixing, add gum. 3. Allow to hydrate for 10 minutes under constant agitation. 4. Add the maltitol, maltodextrin, and zest. 5. Warm the material to 180°F. 6. Cool material, when less than 100°F, add remaining ingredients. 6/24/12/M_Bakery_GlazeMandarinOrange_sugarfree.doc

®

The Texture Revolution® LexiconDeveloped by TIC Gums, the Texture Revolution® Lexicon is a collection of sensory terms that enables clarity of communication during the product development process. This tool provides a common language for developers to assess the textural components of food and beverages. The Gum Gurus® will work with you to interpret this information and recommend the best texture solutions. To have TIC Gums help you incorporate the right texture into your formulation development, call +1 (410) 273-7300 or chat online at www.ticgums.com/chat.

Attribute Description Examples(low/high)

Solid, Semi-solid, Liquid

Visual, Mechanical, Oral

Adhesiveness (First Bite/ Chew)

Degree to which sample sticks to mouth surfaces or teeth. uncooked carrot vs soft caramel candy Solid Oral

Adhesiveness (Manipulation) Degree to which sample sticks to mouth surfaces or teeth. water dessert gel vs peanut butter Semi-solid Oral

Adhesiveness (Mechanical) Degree to which the product sticks to fingers. water dessert gel vs peanut butter Semi-solid Mechanical

Aeration The amount of air bubbles which remain trapped in a product. water vs whipped egg whites Solid, Semi-solid, Liquid

Visual

Amount of Foam An assessment of the volume of foam, generally on the surface of the product.

water vs fresh-poured beer Semi-solid, Liquid Visual

Astringent (Chemical) The feeling on the tongue or other skin surfaces of the oral cavity described as puckering/dry and associated with tannins or alum.

yellow American cheese vs strong brewed tea

Solid, Semi-solid, Liquid

Oral

Awareness of Particulates (Breakdown)

Amount of grainy, gritty, or lumpy particles or other inclusions in the mass.

strained bananas baby food vs cream of wheat cereal

Semi-solid Oral

Awareness of Particulates (Mastication)

The amount of particles (grit, grainy, seeds, skins) perceived in the mass.

chocolate truffle center vs chewy granola bar with chocolate chips

Solid Oral

Carbonation (Oral) Degree to which the sample is bubbly, tingling, biting, effervescent, or fizzing in the mouth. The integrated effect of bubbles felt on mouth or nasal surfaces (feel, size, & amount).

water vs seltzer water Liquid Oral

Chroma/ Brightness The purity or brightness of the color. iced tea drink mix vs cherry dessert gelatin

Solid, Semi-solid, Liquid

Visual

Cohesiveness (First Bite/ Chew)

Degree to which sample deforms rather than crumbles, breaks, or ruptures.

corn muffin vs chewing gum Solid Oral

Cohesiveness (Liquid) The degree to which sample holds together rather than rolls off the tongue and mixes with saliva.

water vs cream of coconut Liquid Oral

Cohesiveness (Semi-solid)

Degree to which sample deforms and conforms to the palate rather than shears.

water gelatin dessert vs cream cheese (block)

Semi-solid Oral

Cohesiveness of Mass (Chewdown)

Degree to which bolus sample holds together in a mass during chewdown.

shoestring licorice vs fig cookie bar Solid Oral

Color Intensity The intensity or strength of the color from light to dark. light cream vs dark chocolate Solid, Semi-solid, Liquid

Visual

Cooling (Chemical) The cool sensation in the mouth or nose produced by substances such as menthol and mints.

saltine cracker vs menthol eucalyptus cough drop

Solid, Semi-solid, Liquid

Oral

Degree of Salivation The degree to which the sample makes the mouth water/ salivate. saltine cracker vs lemon slice Solid, Semi-solid Oral

Denseness Solid (First Bite/Chew)

The compactness of the cross section of the sample. whipped topping vs fruit jellies Solid Oral

Denseness Semi-Solid (Compression)

The compactness of the cross section of the sample. whipped topping vs creamy peanut butter

Semi-solid Oral

Denseness Solid(Visual & Mechanical)

The visual compactness of the cross section of the sample. meringue cookie vs soft caramel candy Solid Visual and Mechanical

Degree of Dissolving(Chewdown)

Amount of sample that dissolves rather than cracking or breaking apart.

vegetable shortening vs cotton candy Solid, Semi-solid Oral

Firmness (Mechanical) The force required to compress the sample between the thumb and index finger.

aerosol whipped topping vs cream cheese (block)

Semi-solid Mechanical

Firmness (Semi-solid) (First Compression)

The force required to compress the sample between tongue and palate.

aerosol whipped topping vs cream cheese (block)

Semi-solid Oral

Fracturability (Oral)

The force with which the sample ruptures when placing the sample between the molars and biting down at an even rate.

corn muffin vs hard boiled (glass) candy

Solid Oral

Fracturability (Mechanical)

The force with which the sample ruptures when breaking. corn muffin vs hard boiled (glass) candy

Solid Mechanical

Geometric Characteristic (Descriptor for Roughness of Mass, Surface Roughness, Particle Amount, Awareness of Particulates)

The type of particles on the surface, or throughout, as related to particle shape and orientation. [NOT A SCALE]; chalky, coarse, gritty, grainy

water vs toothpaste (gritty) Solid, Semi-solid, Liquid

Visual, Oral

Hardness (First Bite/Chew) Force to attain a given deformation, usually force to bite completely through sample with incisors or molars.

cream cheese vs. hard boiled (glass) candy

Solid Oral

Heat (Chemical) The burning sensation in the mouth caused by certain substances, such as red or black pepper; mild heat or warmth is caused by some brown spices.

saltine cracker vs cayenne pepper Solid, Semi-solid, Liquid

Oral

Heaviness The weight of the sample on the tongue. water vs sweetened condensed milk Liquid Oral

Integrity of Cut Degree to which the cross-section in container remains clearly defined after removing a portion of the sample with a spoon.

cooked oatmeal vs water dessert gel Solid, Semi-solid Mechanical

Jiggle Degree of gelatin-like movement on the spoon when moving horizontally (tap side of spoon).

peanut butter vs water dessert gel Solid, Semi-solid Mechanical

Lip Tackiness/Stickiness The degree to which the lips stick together. water vs sweetened condensed milk Semi-solid, Liquid Oral

Manual Oiliness The amount of oil perceived on the surface of the thumb and forefinger. panned chewing gum vs kettle potato chips

Solid Mechanical

Mixes with Saliva(Manipulation)

The degree to which the liquid mixes with the saliva. sugar-free syrup vs water Liquid Oral

Moistness of Mass (Chewdown)

Amount of moisture, oiliness, wetness perceived in the mass at bolus.

saltine cracker vs water dessert gel Solid Oral

Moisture Absorption (Chewdown)

Amount of saliva absorbed by sample during chew down perceived as the degree of change in mouth moistness.

shoe string licorice vs pound cake Solid, Semi-solid Oral

Moisture Release/Juiciness (First Bite/Chew)

The amount of wetness/juiciness released from the sample. banana vs watermelon Solid Oral

Mouth Clearing (Residual) The speed with which the sample clears from the mouth after swallowing or expectorating.

creamy peanut butter vs water Solid, Semi-solid, Liquid

Oral

Attribute Description Examples(low/high)

Solid, Semi-solid, Liquid

Visual, Mechanical, Oral

Mouth Coating (Residual) Degree to which mouth surfaces are coated after swallowing or expectorating.

water dessert gel vs creamy peanut butter

Solid, Semi-solid, Liquid

Oral

Noise (Chewdown) The loudness of the sample during chewdown. sliced white bread vs tortilla chips Solid Oral, Aural

Noise (Mechanical) The loudness of the sample during breaking. white bread vs tortilla chips Solid Mechanical, Aural

Opacity The degree to which light is blocked from passing through the sample.

water dessert gel vs soft caramel candy

Solid, Semi-solid, Liquid

Visual

Particle Amount The amount of perceivable particles in the sample. pineapple juice vs vegetable juice (vi-sual), high pulp orange juice (oral)

Semi-solid (Visual), Liquid (Visual, oral)

Visual, Oral

Particle Size The size of the particles in the sample. corn starch vs large pearl tapioca pudding

Solid, Semi-solid, Liquid

Visual, Oral

Peaking The degree to which product creates stiff peaks. cooked oatmeal vs uncooked meringue Semi-solid, Liquid Mechanical

Rate of Melt (Mastication)

The speed with which the sample melts during mastication or manipulation. The rate at which the sample changes from a solid to a liquid.

high gum ice cream vs soft serve ice cream

Solid, Semi-solid Oral

Resistance to Flow The amount of force necessary to begin flow. apple juice vs mayonnaise Semi-solid, Liquid Mechanical

Roughness of Mass (Breakdown)

The amount of roughness in the mass (can be further described as grittiness, graininess, coarseness, lumpiness, etc.).

pudding vs Irish oatmeal Semi-solid Oral

Roughness of Mass (Chewdown)

The amount of roughness on the surface of the mass (can be further described as grittiness, graininess, coarseness, lumpiness, etc.).

pound cake vs fresh carrot Solid Oral

Saliva Thickening The degree to which saliva thickens in reaction to the sample during manipulation.

water vs heavy cream Semi-solid, Liquid Oral

Sheen/ Shine The degree to which light is reflected off the surface of the sample. sugar-free hot cocoa mix vs vegetable oil

Solid, Semi-solid, Liquid

Visual

Slipperiness (Breakdown) Ease to slide tongue over product. hummus vs spreadable margarine Semi-solid Oral

Slipperiness (Manipulation) Ease to slide product over lips. water vs starch-free shelf stable creamy Italian salad dressing

Liquid Oral

Spreadable Ease with which the sample can be evenly spread across another surface.

nougat vs spreadable margarine Semi-solid Mechanical

Springiness (Partial Compression)

The amount the sample returns to its original shape. cream cheese (block) vs water dessert gel

Solid, Semi-solid Oral

Springiness During Chew The degree of resilience in the mass during chew. cream cheese (block) vs canned baby clams

Solid, Semi-solid Oral

Springiness/Return Distance

Degree to which the sample recovers after force is removed. store bought brownie vs store bought pound cake

Solid Mechanical

Stringiness Degree of stringiness when pouring off a teaspoon. water vs caramel sauce Liquid, Semi-solid

Mechanical, Visual

Surface Chipping The overall amount of small pieces fractured off the product. licorice vs hard boiled (glass) candy Solid Visual

Surface Cracking/Breaking The overall amount of cracking/breaking on the surface of the product.

water dessert gel vs pumpkin pie Semi-solid, Solid Visual

Surface Film The degree to which a film is perceived on the surface of the sample. whipped topping vs cooked pudding Semi-solid, Liquid Visual, Mechanical

Surface Graininess (Semi-solid)

The amount of particles perceived on the surface. spreadable margarine vs ricotta cheese Semi-solid Visual, Mechanical

Surface Roughness (Solid) The amount of particles perceived in the surface. water dessert gel vs thin crisp rye wafer

Solid Visual, Mechanical

Surface Wetting Degree with which sample spreads out and visually adheres to surface of container.

water vs corn syrup Liquid Mechanical

Tensile Strength The force required to stretch or pull a sample until it breaks. corn muffin vs formed beef jerky stick Solid Mechanical

Tongue Burn (Chemical) The warming/burning sensation on the tongue. water vs vinegar Solid, Semi-solid, Liquid

Oral

Toothpull (First Bite/Chew) The force required to pull molars apart. hot dog vs molded starch gel candy Solid Oral

Toothstick/Toothpack (Residual)

Degree to which product sticks to surface of teeth. fresh carrot vs molded starch gel candy

Solid Oral

Uniformity of Bite/Chew The evenness of force required to bite or chew completely through sample using the molars.

shredded wheat vs soft caramel candy Solid Oral

Uniformity of Color (Visual) The evenness of distribution of the color, not blotchy. coarse ground black pepper vs whole milk

Solid, Semi-solid, Liquid

Visual

Uniformity of Shape The degree to which the sample product pieces are the same shape or the degree to which the shape of the sample is symmetrical.

kettle cooked potato chips vs dehydrated potato crisps

Solid Visual

Viscosity (Initial) Rate of flow per unit force: the force to draw between lips from spoon, and the rate of flow across tongue.

water vs sweetened condensed milk Liquid Oral

Viscosity (Mechanical) Visible thickness upon swirling 3 times in the sample cup. water vs sweetened condensed milk Liquid Visual, Mechanical

Visual Separation/ Visual Liquid

The amount of visual liquid perceived on the top or around the sample; amount of visual liquid separation.

mayonnaise vs fruit on the bottom yogurt

Semi-solid, Liquid Visual

Wetness The degree to which the sample appears and feels wet. saltine cracker vs fresh tomato slice Solid, Semi-solid Visual, Mechanical

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Texture Innovation Center10552 Philadelphia RoadWhite Marsh, MD 21162 USA(800) 899-3953 +1(410) 273-7300

© 2013 TIC Gums, Inc.CO45ENG1