Category Overview
Texture, Suspension, Stability — Engineered to Spec
Our stabilizer portfolio combines single-ingredient hydrocolloids with customized application-ready blends for specific dairy, dessert, sauce and beverage systems.
Whether you need short-set gels, freeze-thaw stability, high-acid suspension, or syneresis control — we match the right hydrocolloid system and supply blended-to-order solutions.
Product Range
Core Stabilizer Portfolio
| Product | Function | Primary Applications |
|---|---|---|
| Xanthan Gum | Suspension, viscosity | Sauces, dressings, beverages, gluten-free baking |
| Carrageenan (Iota Semi-Refined) | Soft elastic gels | Dairy desserts, processed cheese, meat |
| Carrageenan (Kappa Refined / Semi-Refined) | Firm gels with dairy | Flans, chocolate milk, processed cheese |
| Sodium CMC | Thickening, water binding | Ice cream, beverages, bakery, sauces |
| Guar Gum | Viscosity, water retention | Bakery, dressings, dairy, ice cream |
| Agar Agar | Strong heat-stable gels | Confectionery jellies, dairy desserts |
| Gellan Gum | Clear gels at low usage | Plant beverages, jellies, dairy desserts |
| Konjac Gum | Synergy with carrageenan/xanthan | Plant-based meat, vegan dairy, low-cal gels |
| Apple Pectin / Citrus Pectin | Gel and texture | Jams, jellies, fruit preparations, dairy |
| Gelatin | Thermoreversible gels | Gummies, marshmallows, dairy desserts |
| Sodium Alginate | Calcium-set gels | Reformed meats, dairy, structured products |
| Customized Dairy Stabilizer Blends | Application-specific systems | Yogurt, flavored milk, ice cream, dairy desserts |
Applications
Tailored Stabilization Across Categories
Dairy & Desserts
Yogurt, flavored milk, flans, custards.
Sauces & Dressings
Mayo, ketchup, marinades, dips.
Beverages
Juices, plant-milks, RTD drinks.
Confectionery
Gummies, jellies, marshmallows.