Stabilisers
Stabilisers are essential ingredients in any formulation to maintain a stable food system. They can prevent oil or water separations, ensure consistent texture throughout product shelf life. It's important to match the right stabilisers according to manufacturing parameters to avoid redundant cost and maximise production efficiency.
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.
Our ingredients can maintain viscosity and enhance body. Suitable for a variety of production processes including cold systems.
Whether it's emulsified or patties, our systems can prevent syneresis during denaturation for higher yield and juicier bite even through freeze cycles.
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.