Emulsifiers & Stabilizers
FOR SOY-BASED FOODS
Adding stabilizers imparts thickening and stabilizing properties, helping to create the network needed to suspend particles, increase viscosity and improve mouth-feel. A variety of stabilizers are available for soy drinks, including carrageenan, pectin, gellan gum and microcrystalline cellulose (MCC).
Solutions:
It is a mixture of emulsifier and stabilizers. Is developed for use in dairy drinks with reduced levels of milk-solids-non-fat and dairy products with particles to be suspended. Equally suited for pasteurized and UHT-treated products.
Is developed for use in dairy- and dairy alternative beverages. May be used for particle suspension. It is equally suited for pasteurized and UHT-treated products.
An integrated blend of emulsifiers and stabilizers. Is developed for use in premium ice cream but may be used in all types of ice cream incl. plant-based frozen desserts.
For more information about the products, contact a Meld commercial advisor.
