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Stabilizers

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Stabilizers are Ingredients which make it possible to maintain the physico-chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilize, retain or intensify an existing colour of a foodstuff.

The purpose of these food additives is to maintain consistent texture and to prevent the separation of ingredients in such products as margarine, low-fat spreads and dairy products, ice cream, salad dressings and mayonnaise. Many reduced-fat and low-fat versions of common foods are dependent on this technology.

Alginate Carrageenan Gum
Pectin

Alginate

Alginate is a natural hydrocolloid with unique functionalities, extracted from brown seaweed coming from cold water. Alginate is used in food because it is a powerful thickening agent, stabilizing, and gel-forming agent with the most accurate standardization salts will give cold setting, heat and bake stability.

CEAMSA offers a unique alginate product range including Rapid and Medium Rapid.

Make : Ceamsa (Spain)

Source : Food Origin

Grades Available : Food ,Cosmetic & Pharma

MSDS : Attached

Alginate Application :
(a) Bakery based applications
● In Pudding
● Muffins
● Soft cookies
● Fruit fillings

Functions :
Alginates help in replacing fats in the bakery items, moisture retention, it provides better shelf stability as well as helps in reducing cost.

(b) Culinary based products :
● In Salad Dressings
● Spreads
● Mayonnaise
● ketchup

Functions :
Alginate helps in increasing viscosity, provide mouthfeel

(c) Fruit Preserves
● In Jams
● Marmalades
● Jellies.

Functions :
Alginate helps in gel formation and providing desirable texture

(d) Dairy based products
● In Puddings
● Mousse
● Ice Cream
● Sorbet

Functions :
Alginate helps in preventing syneresis at the same time provides body and texture to the products.






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