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Tilley Distribution Inc. (Formerly Ingredients Solutions Inc.)

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Tilley Distribution Inc. (Formerly Ingredients Solutions Inc.)
Ingredients
https://tilleycompany.com/ingredients
https://www.tilleycompany.com/contact-us
501 Chesapeake Park Plaza
Middle River, MD 21220 United States
orders@tilleychem.com
(800) 638-6968
(800) 628-3166
(207) 722-4271
  1. Debbie Young
    (207) 722-4172
    debbiey@isi.us.com
    Marketing & Advertising
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Product Categories

  • COFFEE, TEA, COCOA, CHOCOLATE
  • Caffeine
  • Coffee
  • Tea
  • COLORS
  • Color Dispersant
  • Colors
  • Colors, Natural
  • DAIRY & PLANT PROTEINS, PROTEIN FRACTIONS
  • Amino Acids
  • Amino Acids & their Salts, Alanine
  • Amino Acids & their Salts, Arginine
  • Amino Acids & their Salts, Cysteine
  • Amino Acids & their Salts, Glutamic Acid
  • Amino Acids & their Salts, Glutamine
  • Amino Acids & their Salts, Glycine
  • Amino Acids & their Salts, Histidine
  • Amino Acids & their Salts, Isoleucine
  • Amino Acids & their Salts, Leucine
  • Amino Acids & their Salts, Phenylalanine
  • Amino Acids & their Salts, Taurine
  • Amino Acids & their Salts, Theanine (L-)
  • Amino Acids & their Salts, Tyrosine
  • Amino Acids & their Salts, Valine
  • Proteins
  • Proteins, Pea
  • Proteins, Rice
  • Proteins, Soy Flour
  • Proteins & Peptides
  • Proteins & Peptides, Collagen, Fish
  • Proteins & Peptides, Collagen, Porcine
  • Proteins, Whey & Whey Products
  • Whey
  • Whey Protein (Non-Organic)
  • DAIRY, CHEESE/CHEESE INGREDIENTS, EGGS/EGG PRODUCTS, DAIRY ANALOGS
  • Casein & Caseinates
  • FLOURS, STARCHES, FIBERS, GUMS
  • Fiber
  • Flour
  • Flour, Peanut
  • Gums
  • Gums, Acacia
  • Gums, Acacia (Arabic)
  • Gums, Agar-Agar
  • Gums, Algin & Alginates
  • Gums, Carrageenan
  • Gums, Gellan
  • Gums, Gelling Agents
  • Gums, Guar
  • Gums, Konjac
  • Gums, Locust Bean
  • Gums, Natural
  • Gums, Tara
  • Gums, Xanthan
  • FRUITS, VEGETABLES, NUTS, BEANS
  • Fruit
  • Fruit, Powders
  • Fruit Juice
  • Fruit Juice Concentrates
  • MEAT, POULTRY, SEAFOOD
  • Chicken
  • Chicken Broth, Concentrated
  • ORGANIC OFFERINGS
  • PROCESSING AGENTS
  • Acidulants
  • Acidulants, Acetic Acid
  • Acidulants, Citric Acid
  • Acidulants, Fumaric Acid
  • Acidulants, Lactic Acid
  • Acidulants, Malic Acid
  • Acidulants, Phosphoric Acid
  • Acidulants, Sorbic Acid
  • Acidulants, Tartaric Acid
  • Antioxidants
  • Antioxidants, Ascorbic Acid
  • Antioxidants, BHA
  • Antioxidants, BHT
  • Antioxidants, Citric Acid
  • Antioxidants, Malic Acid
  • Binders
  • Emulsifier Enhancers, Phosphates
  • Emulsifiers
  • Emulsifiers, Natural
  • Gluten Replacer
  • Phosphates, Food Grade
  • SEASONINGS, SPICES, HERBS, SALTS, FLAVORINGS, EXTRACTS
  • Extract
  • Extract, Botanical
  • Extract, Grape Seed
  • Flavor Enhancers
  • Flavor Enhancers, MSG
  • Flavorings, Natural
  • Flavors (Identity)
  • Flavors, Ethyl Vanillin
  • Flavors, Vanillin
  • SUGAR, SWEETENERS, CONFECTIONS
  • Sugar Alcohols (Polyols)
  • Erythritol
  • Maltitol
  • Sorbitol
  • Xylitol
  • Sweeteners, Nutritive (Caloric)
  • Sweeteners, Nutritive, Agave
  • Sweeteners, Nutritive, Stevia
  • VITAMINS, MINERALS, BOTANICALS, NUTRACEUTICALS, LIPIDS
  • Antioxidants
  • Antioxidants, Erythorbic Acid
  • Antioxidants, Propyl Gallate
  • Minerals
  • Minerals, Calcium Citrate
  • Minerals, Calcium Phosphate
  • Minerals, Calcium Stearate
  • Minerals, Potassium Citrate
  • Minerals, Sodium Citrate
  • Minerals, Titanium Dioxide
  • Vitamins
  • Vitamins, B
  • Vitamins, B12
  • Vitamins, Biotin
  • Vitamins, Folic Acid
  • Vitamins, Inositol
  • Vitamins, Niacin
  • Vitamins and/or Mineral Blends

About Us

What sets Tilley apart is our commitment to quality and advanced supply chain capabilities. Our Q.C. and R&D Laboratory is thorough and provides not just quality assurance on established products but also allows our R&D team to dial in on customer specific needs. Let's Build Something, Together.
Organic OfferingsArticlesProduct HighlightsTrade NamesBranches

Organic Offerings

Organic offerings iconGums, Agar-Agar • Gums, Algin & Alginates • Gums, Carrageenan • Gums, Gellan • Gums, Gelling Agents • Gums, Konjac • Gums, Locust Bean • Gums, Natural • Gums, Tara

ARTICLES

Jello Cubes
Sponsored Content

Meet Ingredients Solutions, LLC., Now a part of Tilley-Phoenix Group

March 14, 2022
Since joining Tilley Company, ISI now offer our clients an even larger supply chain advantage and a more versatile range of food and beverage ingredients beyond hydrocolloids.
Read More Read More
Sponsored Content

Our Beginnings

October 26, 2021

ISI offers a full range of products from multiple manufacturing sites to ensure reliable supplies, as well as the most complete product line and the best values in the industry. We take quality assurance seriously.


Read More Read More

Product Highlights

Agar

Tilley Agar
Agar is derived from certain red seaweed types belonging to the family Gracilariaceae Rhodophyceae It is extracted primarily from two seaweed species, Gracilaria and Gelidium. Agar is known for its ability to form very strong thermo-reversible gels at low concentrations. A unique property of Agar is the broad temperature difference observed between its gelation melting points; creating a stability that may be utilized in many applications such as desserts, bakery, confections & candy.
CLICK HERE TO LEARN MORE

Carrageenan

ISI_CARRAGEENAN
Carrageenans are derived from certain seaweed types belonging to the Rhodophyceae Solieriaceae family. Carrageenans in milk systems provides gelation (flan & puddings), thickening and suspension (chocolate & other flavored milks), emulsion stability (evaporated milk and infant formulas) and suspension and body to soy-based beverages. They are also effective in preventing mix separation in frozen desserts. In processed meat and poultry applications, carrageenan provides water binding, yield improvement, and texture enhancement. Major applications include deli meats, rotisserie chicken, fajita strips and whole smoked turkeys.
CLICK HERE TO LEARN MORE

Gellan Gum

ISI_GELLAN
Gellan gum is a polysaccharide produced by fermentation of a sugar nutrient medium by the microorganism Sphingomonas elodea. ISI offers high and low acyl gellan gums for use in dessert jellies, chocolate milk, soy milk, fruit juices, sauces & dressings, yogurts, confectionary, fruit preparations, spreadable jam, low sugar jam and bake stable jam. Gellan, like Xanthan, is a bio-fermentation product. It produces firm gels for desserts is used to provide suspension in flavored milk and soy and almond milks. Gellan is often combined with LBG to increase body.
CLICK HERE TO LEARN MORE

Konjac Gum

ISI_konjac
Konjac Gum (or Flour) is a natural glucomannan derived from the root plant, Amorphophallus konjac, grown primarily in China. It is available as a minimally processed flour, or as a more refined “gum” version with improved color, clarity and flavor/odor properties. Konjac gels have been used for centuries in Asia as noodles and jellies. Konjac gum exhibits a strong synergy with kappa carrageenan, and the two are often used together in jelly applications.
CLICK HERE TO LEARN MORE

Locust Bean Gum

ISI_locust_bean_gum
Locust Bean Gum is obtained from the endosperm of kernels found in pods that grow from the carob tree (Ceratonia Silqua) , which is found in areas around the Mediterranean. Locust Bean Gum is used as a thickening agent in food applications. It is dispersible in hot or cold water with complete solubility achieved by heating. LBG produces highly viscous solutions at relatively low concentrations and is used in many applications such as ice creams, yogurts, cheeses, dessert gels, pet foods, air freshener gels and cosmetics. LBG is highly synergistic with kappa carrageenan; enhancing gel strength, reducing syneresis, and increasing elasticity.
CLICK HERE TO LEARN MORE

Propylene Glycol Alginate

ISI_propylene_glycol_alginate
Propylene Glycol Alginate (PGA) is extracted from several species of brown seaweed belonging to the class Phaeophyceae It is soluble in both hot and cold water and stable in pH ranges as low as 3.0. PGA is used as a stabilizer and thickener in applications such as acidic beverages, sauces, dressings and as a foam stabilizer. PGA exhibits excellent emulsification properties, tolerance to acidic conditions and less sensitivity to calcium ions when compared to sodium alginates. PGA is available in a variety of viscosity ranges. PGA’s stability at low pH make it an ideal choice for stabilization in acidic sauces and dressings. PGA may also be used in the stabilization of milk proteins under acidic conditions (e.g. yogurts, protein beverages).
CLICK HERE TO LEARN MORE

Sodium Alginate

ISI_sodium_alginate
Alginates are processed from extracts of alginic acid derived from various species of brown seaweed belonging to the Class Phaeophyceae. Sodium Alginates are soluble in hot and cold water and are available in a variety of viscosity ranges with various gelling properties. Alginates produce unique heat-stable gels in the presence of calcium. Applications include bakery & dessert gels, dry mixes, frozen desserts, icings, milk puddings, pie fillings, restructured foods, sauces, syrups & toppings, processed cheese, salad dressings and beverages.
CLICK HERE TO LEARN MORE

Tara Gum

ISI_tara_gum
Tara gum is a seed gum similar to guar and locust bean gums. It is obtained from the ground endosperm of seeds from the Caesalpina spinosa plant, found in the mountains of Peru. Like guar and locust bean gums, tara gum is classified as a galactomannon and is composed of mannose and galactose sugars. Tara gum develops approximately 50% of its viscosity when dispersed in water at ambient temperature. After heating to 85° for 10 minutes and re-cooling to ambient temperature, solution viscosity is completely achieved. Tara gum is non-ionic and is compatible with salt and sugar. It is pH stable in systems ranging from 3.5 to 8.0. Blends of tara gum with xanthan gum or carrageenan will form soft to moderate gels after heating and cooling.
CLICK HERE TO LEARN MORE

Xanthan Gum

ISI_xanthan_gum
Xanthan gum is a natural biopolymer produced by fermentation of sugar, dextrose, corn syrup or starch by Xanthomonas campestris. Xanthan gum is used as a stabilizer in many applications to provide excellent particulate suspension, emulsion stability, viscosity, moisture retention, and freeze-thaw stability. Xanthan gum is soluble in both hot and cold water. The key advantages to using xanthan gum are that it imparts high viscosity solutions at ow concentrations, is stable over a wide range of pH levels and temperatures, and it is compatible with applications containing salt and enzymes.
CLICK HERE TO LEARN MORE

Trade Names

Nalgin Sodium Alginate

Branches

MAINE
Tilley Distribution Inc.
631 Moosehead Trl., Waldo, ME, 04915 US
(207) 722-4172, https://tilleycompany.com/ingredients
customerservice@isi.us.com

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