In order to provide consumers with the same drinking experience as fully sweetened beverages, texture must be replenished in the formulation. Without stabilizer systems, beverages and especially juices can appear thin and lack substance.
Our Stabilizer systems are added to these beverages to ensure particle suspension, improve texture and viscosity, and increase turbidity.
STABILIZER SYSTEMS FOR BEVERAGES
Fruit Juices and flavoured milk
Stabilizer for juices and flavored milk
Keeps fruit pulp in suspension
Pectin substitute
Powder fruit drink
Stabilizer for powder fruit drink Strengthens flavour encapsulationReady to use powder drink
Hot drinks
Preparation for ready to use Cappuccino Preparation for ready to use chocolate drink
Foaming Agent for Cappuccino
Acacia gum
Stabilizer and emulsifier for all types of liquid and flavoured emulsion Dosage from 25-30% to 5-7%
Base for spray-dried flavors and emulsions
Glycerol Ester of Gum Rosin - Glycerol Ester or Wood Rosin E445
Weighting agent Effective emulsion stability in Beverage
Complies with :
– European Food Safety Authority
– Joint FAO/ WHO Expert Committee on Food
– Additives (JECFA)
– Origin EU
CMC replacer : Carajuice CG230
Stabilizer system for juice and flavoured beverages
Thickener for high viscosity juice
Cost optimization (compared to CMC)
Easy to dissolve in the water/juice Avoid problems of lump that often occurs with CMC
Pectin replacer : Carapec CG227
Stabilizer system for juice and flavoured milk
Supension agent for the fruit pulps in juice
Stabilizer for flavoured milk
Cost optimization (compared to pectine)
Documentation
