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Stabilisers

Image by ian dooley

Inhibit ice crystal formation to deliver smooth texture, enhance creaminess and improve overrun are just some of the effects you can expect from our stabilising systems.

Image by Onela Ymeri

Our ingredients can maintain viscosity and enhance body. Suitable for a variety of production processes including cold systems.  

Image by Jonathan Borba

Whether it's emulsified or patties, our systems can prevent syneresis during denaturation for higher yield and juicier bite even through freeze cycles.

Image by Cristian Guillen

Both our phosphate based and clean label systems can improve water uptake, higher yield and decrease loss during cooking. Suitable for both injection and tumbling.

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