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>>NICOLL: Recently at a conference in Chicago, IL, Maureen Akins, technical manager for TIC
Gums, talked about ways food processors can identify the same qualities as guar gum without
using any or using very limited supplies of guar.
>>AKINS: When you're looking for guar replacement in your food products you actually first have
to determine what are the most important functional characteristics you're trying to replace.
>>NICOLL: Using the common language of texture from the Texture Revolution, food developers
can define the attributes of texture they desire in food products before they ever get
to the lab. >>AKINS: Texture Revolution is a road map.
It's intended to be a device to help you find your way in this product development cycle
and it allows you and all of the members in your cross functional product development
team to speak a common language and that language is texture.
>>NICOLL: Now of course everybody experiences food and beverages uniquely but when you have
a common language or a common way of describing the attributes that are the most desired you
save a lot of time. So while everyone might not agree on what "Creamy" or what "crunchy"
means to them individually they can certainly agree on the degrees of which those terms
apply to a certain food. >>AKINS: We have lots of tools on our web
site to help you find what could be potential attributes for specific applications. We have
already developed many many attribute maps and you can use those as guidelines to get
you started. >>NICOLL: So by using the texture lexicon
from the Texture Revolution food developers can decide early on what the attributes of
texture are that they want and engineer a system specifically for that food group. It's
a very useful tool that saves a lot of time in food and beverage development.