Stabilizers for Pastry and Bakery

About us Stabilizers for Pastry and Bakery

CARAGUM International® has developed a range of stabilizers for pastry and bakery products to :

  • Entrap water
  • Emulsifying grease
  • Bring softness

Special connection with the gluten matrix to improve texture.

  • No crumbling
  • Improve product lifespan
  • Freeze-thaw stability

In the bakery industry, hydrocolloids have demonstrated their importance as bread improvers.

In fact, they can induce structural changes in the main components of wheat flour systems during the bread-making and bread storage stages. Hydrocolloids are used alone or in combination to achieve specific synergies between their respective functional properties.



  • Gelling agent for high-sugar jams
  • Improves texture
  • Texturizer for toppings
  • Pectin substitute
Cream filling

Cream filling

  • Stabilizer for bake-stable cream fillings
  • Dosage 0.4-1%.
Mousse and meringue

Mousse and meringue

Foaming agent and stabilizer for foam

Pastry and bakery stabilizer

Pastry stabilizer

  • Freeze-thaw stability
  • Increases shelf life
  • Improves fresh product quality
  • Minimizes the negative effects of frozen storage

Download the brochure Stabilizers for Pastry and Bakery