Stability, creamy texture, and perfect emulsion in every formulation
Ingredientes funcionales para esta industria
Our stabilizers for soups, sauces, dressings, and mayonnaise deliver a stable emulsion, resistance to heat and freeze–thaw cycles, uniform viscosity, and an attractive color in the final product. Designed for demanding industrial processes, our solutions guarantee consistent functionality and quality.
Stabilizers and Gums
- Viscosity control and thermal stability
- Freeze–thaw resistance
- Improved body and mouthfeel
Functional Emulsifiers
- Stabilize oil/water emulsions
- Prevent phase separation
- Quickly soluble, lump-free
Functional Oils and Fats
- Smoothness and body in low-fat products
- Enhances sheen, texture, and spreadability
- Sensory support in gourmet mayonnaise and sauces
Preservatives (Potassium Sorbate, Sorbic Acid)
- Extended microbiological stability
- Compatible with dairy- and fat-based systems
Common Applications
- Mayonnaise (regular, light, and egg-free)
- Mustard and ketchup
- Salad dressings (creamy or clear)
- Dairy- or oil-based sauces
- Refrigerated or frozen sauces (high thermal stability)
- Soups and emulsion bases (powdered or liquid)
Benefits of Our Solutions
- Creamy mouthfeel
- Thermal stability and freeze cycle resistance
- Stable emulsion without phase separation
- Preserves visual and sensory quality
- Uniform viscosity and attractive appearance
- Compatible with clean-label and egg-free formulations
Technical Data Sheets and Specifications
Available upon request for each product:
- Technical Data Sheet
- Safety Data Sheet
- Allergen Statement
- Quality Certificates
- Recommended Dosage and Compatibility
- Kosher/Halal Certificates, GMO-Free, etc.
Developing functional mayonnaise, dressings, or sauces?
We help you achieve the ideal texture, stable emulsion, and extended shelf life with our customized systems.