Stabilizers & Stabilizer/Emulsifier Blends

Functionality

Dairy Ingredients Stabilizers and Stabilizer/Emulsifier Blends are intended to benefit finished products by:

  • Providing free-water control & water binding attributes.
  • Enhancing whipping capacity & stability.
  • Modifying viscosity &/or rheology of food systems.
  • Protecting against separation/syneresis.
  • Improving body, texture & mouthfeel.
  • Maintaining high product quality over the product shelf‐life.

Applications

Dairy Ingredients Stabilizers and Stabilizer/Emulsifier blends are targeted to specific products, or common product groupings, to include the following:

  • Ice Cream & Frozen Desserts
  • Cultured Dairy Products
  • Fluid Dairy Products & Dairy‐based Beverages
  • Plant-based Beverages
  • Plant-based Frozen Desserts
  • Cultured Plant-based Applications
  • Baked and Extruded Bars
  • Icings, Glazes & Fillings
  • Soups, Sauces, Salad Dressings & Dips
  • Prepared Foods
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Dairy-based & Plant-based Protein Blends

Whether the goal is protein fortification, contribution of dairy character, or adding the functional benefits of protein, we have the products and experience that you need.

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Finished
Product
Bases

Our Bases combine broad ingredient requirements into one standardized ingredient, operating across finished product groupings, typically designed to accommodate varied flavor profiles.

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