Creamy french dressing

Reduce costs and increase oil loads with a consumer-friendly label

Acacia is a key emulsifier in the beverage market, used 6x more often than competitive products in new product launches from carbonated soft drinks to still drinks and flavored waters.¹ Now, you can create consumer-preferred beverages more cost-effectively without sacrificing performance or label appeal. Naturally derived, consistently high quality TICALOID Acacia MAX high performance emulsifier can economically stabilize emulsion concentrates with oil loads up to 24% at 70% reduced usage levels without the use of weighting agents, leading to cost-in-use savings and helping you formulate beverages with extended shelf life and cleaner labels.

With TICALOID® Acacia MAX high performance emulsifier, you can formulate beverage concentrates with the on-trend colors and flavors consumers are shopping for with the labels they want.

Nature-based high-performance emulsifier: realize cost savings with usage level reductions up to 70%.

TICALOID® Acacia MAX high performance emulsifier can match the functionality of traditional acacia at up to 70% lower usage levels, helping you cut cost without sacrificing stability and label appeal. Emulsions made with TICALOID Acacia MAX have a more stable particle size over time in various environmental conditions than emulsions produced with traditional acacia, thereby improving shelf-life stability and keeping your beverages vibrant. Compared with modified starch, the narrow particle size distribution of TICALOID Acacia MAX also enhances the turbidity of beverages and decreases the loss of turbidity over time.

Stabilize a range of emulsions even at high oil loads

With TICALOID Acacia MAX, you can create beverage emulsions with high oil loads at lower usage levels. TICALOID Acacia MAX can stabilize emulsion concentrates with oil loads up to 24%, increasing productivity, reducing production and transportation costs and decreasing water usage. While traditional acacia is limited to an oil loading capacity of roughly 12% and requires high usage levels of emulsifier, TICALOID Acacia MAX can be utilized to double your oil load while simultaneously reducing emulsifier usage levels.

Create flavorful, stable beverages without weighting agents

Consumers prefer to see short lists of recognized ingredients and are increasingly sensitive to unfamiliar-sounding ingredients and additives such as weighting agents.² TICALOID Acacia MAX is designed with proprietary technology delivering higher emulsification power, allowing for formulations without the need for a weighting agent. Long gone are the hassles of regulatory limits, long dissolution times, and high costs associated with expensive weighting agents. With TICALOID Acacia MAX, you can now deliver stable, winning beverages free from undesirable ingredients.

Replace sucrose and cut both calories and grams of sugar — without sacrificing taste and performance

47% of consumers are reducing their sugar consumption, growing 32% since 2009. But they still want sweet, indulgent products. Now you can create sweetened treats that taste great and that consumers can feel good about with ASTRAEA^® liquid allulose. 

Part of Ingredion's comprehensive sugar reduction solutions, this innovative, almost calorie-free ingredient solution makes it easy to replace sugar and trim calories in your beverage, dairy, bakery and confectionery products. ASTRAEA^® liquid allulose has a similar sweet taste profile and is about 70% as sweet as sucrose. 

Click on the images at right to view formulation videos featuring ASTREA^® liquid allulose.

Reduce calories and grams of sugar

ASTRAEA^® liquid allulose adds almost no calories — just 0.4 calories per gram — to your formulation. According to guidance by the U.S. Food and Drug Administration, it also doesn’t contribute to the total or added grams of sugar values on Nutrition and Supplement Facts labels. With typical usage levels (2% to 100%), it is also well-tolerated and has been shown to have no effect on blood glucose levels.¹

Enjoy sweet functionality

Developed by the global pioneer and leader in rare sugars, Matsutani, this ingredient solution acts and tastes similar to sugar in your formulations. Comparable functional properties include:

• Bulking
• Browning
• Freeze point depression
• Mouthfeel and texture
• No crystallization in dairy products

Learn about consumer perceptions toward allulose

Can this emerging rare sugar hit the sweet spot with your consumers? Download our new report to learn about consumers' willingness to trial allulose — and their increased acceptance after they are made aware of what allulose is.

¹U.S. Food and Drug Administration, GRAS #498

“ASTRAEA” is a registered trademark held by Matsutani permitted to be used by Ingredion.