Stabilizer system

Citrus Fiber

A natural stabilizer derived from citrus peel, providing excellent water retention and improved texture in clean-label formulations.

Applications: Bakery, beverages, dairy alternatives

Konjac Gum

A plant-based thickener known for its high viscosity and gelling ability, commonly used in low-calorie and dietary foods.

Applications: Noodles, dairy alternatives, plant-based meat.

Carrageenan

A seaweed-derived stabilizer that enhances texture, prevents separation, and improves mouthfeel.

Applications: Dairy, plant-based milk, sauces, desserts.

Gelatin

A protein-based thickener providing elasticity, firmness, and transparency to food products.
Applications: Gummies, desserts, dairy products.

Gellan Gum

A hydrocolloid known for its ability to form stable gels and maintain structural integrity over time.

Applications: Beverages, dairy products, fruit jellies.

Pectin

A fruit-derived thickener commonly used for gelling and texturizing, especially in jams, jellies, and fruit fillings.

Applications: Confectionery, fruit-based products, plant-based foods.

Xanthan Gum

A versatile thickener and stabilizer that improves viscosity, water retention, and stability in both liquid and solid foods.

Applications: Sauces, dressings, gluten-free baked goods.

Cellulose

A plant-based stabilizer that enhances mouthfeel and texture without increasing calorie content.

Applications: Plant-based milk, processed foods, plant-based meat.

Collagen

A protein-based stabilizer known for enhancing elasticity, firmness, and moisture retention, commonly used in food and health applications.

Applications: Nutritional products, confectionery, meat processing.

Gluten

A natural protein that acts as a binder, enhancing texture and elasticity, especially in baked goods.

Applications: Bread, pasta, baked products.

Jelly Blends

A combination of hydrocolloids formulated to provide perfect texture and stability for jelly-based products.

Applications: Confectionery, desserts, beverages.