Several innovative gums systems were highlighted at the 2003 Worldwide food Expo. For example, gum blends designed to stabilize a variety of products made with dairy ingredients were spotlighted by TIC Gums. The powdered system ( Dairyblend 603 EP Power),consisting of protein-reactive pectin, an emulsifying hydro colloid. and deodorized guar ( GuarNT Bland),were incorporated into an orange smoothie. The system allows for consistent viscosity,settle-free emulsification ,protection against milk protein breakdown in high-acid formulations, and reduction of any grassy flavor. The orange smoothie was selected as the sample application because of its high-acid citrus base. It was also fortified with soluble dietary fiber.