Functional Blends (Stabilizers)
PRODUCTS
Functional Blends (Stabilizers)
Here we are with our hocus-pocus blends! While pectin, other hydrocolloids, and gums are incredibly complex and fantastic ingredients on their own, sometimes even they aren’t quite enough. That’s because manufacturers’ demands can be even more complex and comprehensive. And since the customer is king, creating new blends becomes our duty. So, we find ourselves mixing pectin, carrageenan, alginate, agar agar, tara gum, and many other ingredients. Sometimes we add buffering salts, and other times a little extra calcium is needed.
For certain products, enzymes and emulsifiers also come into play—whether it’s to prevent staleness or to keep moisture and stickiness at bay in packaging.
These are all long, painstaking, patience-demanding, time-consuming, and often costly design processes. It can take thousands of trials to perfect a single blend. But when we finally deliver solutions that put a smile on our customers’ faces, it’s all worth it!
- Cold Jelly Stabilizer
- Hot Jelly Stabilizer
- Ice Cream Topping Stabilizer
- Oven-Stable Filling Stabilizer
- Post-Bake Filling Stabilizer
- Ice Cream Mix
- Tortilla Mix
- Toast Bread Mix
- Specialty Bread Mixes
- Hamburger Bun Mix
- Croissant Mix
- Donat Mix
- Frozen Bakery Products Mix