Stabilizers

CATEGORIES: Dairy | Baking | Beverage | Convenience | Confectionery

Hydrocolloids or stabilisers forms a gel matrix system in the presence of water. Our range of stabilisers are carefully selected to ensure optimum performance. Our technical team can recommend the ideal product or design a custom blend, whatever your processing parameters.
Product Description
Agar Seaweed extract from red algae. Forms a strong gel that is thermo-reversible, heat-and-pH-stable.
Alginate Seaweed extract derived from brown algae. Forms a strong heat-stable gel in the presence of Calcium. Thermo-irreversible and pseudoplastic of nature.
Carrageenan Red seaweed extract. Medium to high viscosity, medium pH stable.
CMC (carboxy Methyl Cellulose) Pseudoplastic gun that originates from Wood pulp or cotton linters
Gellan Gum Gum produced from simple sugars into polysaccharide through bacterial fermentation
Gelatine (Halaal) Derived from collagen under strict Halaal conditions. Bovine, poultry or marine sources.
Guar Gum Pseudoplastic, pH – and Temperature-fluctuations sable gum derived from the endosperm of Guar plant seeds.
HM Pectin Fruit extract that provides high thermo-irreversible gels when pH>3.5 and sugar level high.
LM Pectin Amidated / Non-amidated Fruit extract that provides high thermo-reversible gels when pH>3.5 and calcium is present.
Locust Bean Gum (LBG) Derived from endosperm of Carob tree seeds. High viscosity at high temperature. Gelation only occurs when used with xanthan gum or Carrageenan. Pseudoplastic and pH-stable.
Mono & Di-glycerides Derived from the partial hydrolysis of vegetable fats.
Stabalizer Blends Various combinations of hydrocolloids, pectins and modified starches custom-made to handle different processing conditions to deliver perfect viscosity, texture, glossy finish, while eliminating the challenges experienced with syneresis.
Xanthan Gum Produced from fermented glucose or sucrose solution with bacterial culture. Pseudoplastic & pH-stable gum. Gel-formation when used with Locust Bean Gum.

Baking

[back to top]

Product Description
Acacia Gum / Gum Arabic A natural gum exudate obtained from acacia trees in Africa, high film-formation and moisture absorption properties.
CMC (Carboxy Methyl Cellulose) Pseudoplastic gum that originates from Wood pulp or cotton linters.
Gellan Gum Produced from simple sugars into polysaccharides through bacterial fermentation.
Gluten Extracted from various seeds’ endosperm as a source of protein.
Guar Gum Pseudoplastic, pH – and Temperature-fluctuations stable gum derived from the endosperm of Guar plant seeds.
HM Pectin Fruit extract that provides high thermo-irreversible gels when pH<3.5 and sugar level high.
Locust Bean Gum (LBG) Derived from the endosperm of Carob tree seeds. High viscosity at high temperature. Pseudoplastic and pH-stable.
Soy Flour Full Fat / Defatted Manufactured from crushed and extracted soybeans, with high protein content.
Stabilizer Blends Various combinations of hydrocolloids, pectin and modified starches custom-made for different bakery product applications.
Xanthan Gum Produced from fermented glucose or sucrose solution with bacterial culture. Pseudoplastic &
pH-stable gum. Gel-formation when used with Locust Bean Gum.

Beverage

[back to top]

Single Ingredients

Product Description
CMC Carboxymethyl cellulose is a cellulose derivative with carboxymethyl groups. CMC is used in food under the E number E466 or E469 (when it is enzymatically hydrolyzed) as a viscosity modifier or thickener, and to stabilize emulsions in various products including ice cream. It is also a constituent of many non-food products, such as toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, reusable heat packs, and various paper products. It is used primarily because it has high viscosity, is nontoxic.
Guar Gum Alternatively known as acacia gum or E414, gum arabic is an emulsifier and a stabiliser made from the branches of acacia Senegal trees. It’s also an ingredient in chocolate and sweets, but most importantly is the role it plays in the soft drinks industry – it binds the sugar to the drink. Essentially, it’s an edible glue.
Locust Bean Gum Locust bean gum, also known as carob bean gum, is a food ingredient produced naturally from the seeds of carob trees cultivated in the Mediterranean region, it is a galactomannan commonly used as a thickening and gelling agent, and works synergistically with other hydrocolloids such as carrageenan or xanthan gum for increased gelling and syneresis control.

Stabilizer Blends/Systems

Amesi has the capability to match stabilizer blends or develop blends according to the requirements of the customer. This is done to ensure we meet the customers specific and targeted functional requirements.
Product Description
STAZ BEV – JUC Stabilizer system used in fruit juices. This stabiliser system is composed of cellulose and vegetable gum.
STAZ BEV – DYO Stabilizer system used for sour milk beverages, based on yoghurt or buttermilk. This stabiliser system partially hydrates infold water and hydrates completely above 85 degrees Celsius. This stabiliser blend is composed of Pectin, LBG and CMC.
STAZ BEV – FD Stabilizer system used in flavoured drinks and hydrates completely in cold water. This stabiliser system is a blend of CMC and dextrose.
STAZ BEV – FTD Stabilizer system used in fruit drinks. Partially hydrates in cold water and hydrates completely above 85 degree Celsius. This stabiliser system is a blend of Gellan gum, Pectin and dextrose.
STAZ BEV – FFTD Stabilizer system used in frozen fruit drinks (soft drinks). Partially hydrates in cold water and hydrates completely above 85 degree Celsius. This stabiliser system is a blend of Gellan gum, Pectin and dextrose.

Convenience

[back to top]

Meat and Processed Meat

Product Description
Matgel R4 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel V5 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel CF200 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel VDI A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel VSR50 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel K2000 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matalgin MK150 A cold gelling system which is based on the combination of hydrocolloids with other functional ingredients and/ or starch.
Matgum CS30 A thickening system based on the combination of hydrocolloids with other functional ingredients and/or starch.
Matalgin PR270 A cold gelling system which is based on the combination of hydrocolloids with other functional ingredients and/ or starch.
Matgel RS134 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel RS350 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matgel SP8000 A gelling system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.
Matvis AK023 A stabilising system which is based on the combinations of hydrocolloids with other functional ingredients and/or starch.

Confectionery

[back to top]

Need more information?