BELCAMP, Md. -- One of the problems in marketing a no- or low-fat baked snack is that without a thin film of fat it is difficult to add seasoning and have it remain on the product. TIC Gums here has developed an adhesion system based on food gums to provide seasoning adhesion in these applications.
The product, called No Fat Snack, consists of a cold water soluble gum, gum acacia, standardized with corn syrup solids. It was designed to provide excellent adhesion of spices and other flavorings at concentrations as low as 12%. The solution can be sprayed on the snack and the seasoning applied dry or a slurry of No Fat Snack, seasoning and water can be sprayed directly on the snack for a more uniform coating.
"We've been able to replace one hundred percent of the oil with this product," said Florian Ward, TIC's director of research and development. "It actually improves the adhesion of the seasoning to the snack and also produces a sheen and texture similar to that produced by oil. Some of our customers are being conservative and still adding a small percentage of oil for flavor, but it isn't necessary."
