To offer consumers the same drinking experience as fully-sweetened beverages, the texture must be reconstituted in the formulation. Without stabilizer systems, beverages – and juices in particular – can appear thin and lack substance.
Our stabilizer systems are added to these beverages to ensure particle suspension, improve texture and viscosity, and adjust density.
Fruit juices and flavoured milk
- Stabilizer for juices and flavored milk
- Keeps fruit pulp in suspension
- Pectin substitute
Juice powder
- Stabilizer for powdered fruit juices
- Enhances flavor encapsulation
- Ready-to-use powder drink
Flavored milk
- Stabilizer for chocolate milk
- Uniform suspension of cocoa particles
- Avoid chocolate sedimentation
CMC replacement: Carajuice CG230
- Stabilizing system for juices and flavoured drinks
- Thickener for high-viscosity juices
- Cost optimization (compared with CMC)
- Easy to dissolve in water/juice Avoids the lumping problems that often occur with CMC.
Pectin substitute: Carapec CG227
- Stabilizer system for juices and flavoured milk
- Suspensive agent for fruit pulps in juice
- Stabilizer for flavoured milk
- Cost optimization (compared with pectin)
Acacia gum
- Stabilizer and emulsifier for all types of liquid and flavoured emulsions
- Dosage from 25-30% to 5-7%.
- Base for spray-dried flavours and emulsions
Glycerol ester of Wood Rosin-E445
- Weighting agent
- Effective emulsion stability in beverages
- In compliance with FAO/WHO and European Union food additive regulations (2012/231/EC).
- EU origin
